In a space this size I would consider an 18" DW so I could squeeze in 6" spice drawers for utensils and foil etc. You aren't going to be loading a 24" DW often. I agree with flipping them for more counter space next to range. In a kitchen this size it doesnt matter where the trash is, it isnt far. Why not face the Stack WD toward the other run of cabinets and put the fridge back in the corner that is now the aisle, and face *it toward the range. You don't gain a lot from having that second aisle but you will gain by having some depth there to manouver. Thats just looking at the space as you have it configured, the more I look at it the more I might see something else.

Honestly, I feel SO much better about the design with your input. Infinitely better! My drawing is a bit skewed, but I think you are both right. I fixed the gap between the window on the base and wall cabinets, and changed the cabinet to the left of the range to be the same style as the right? 4" between both wall cabinets and wall. I think that's what you meant. The dining room has a plaster crown moulding that would be nice to maintain where we can. Kitchen on south wall has a 3" soffit. I also raised the bottom of the glass cabinets and book shelf to 21" from counter to get more space to use mini appliances- might not keep that, but thought I'd see how it looked. Also, lowered cabinet to left of bench to make more accessible if seated there (32" high?). Toaster oven, Microwave and Coffee Maker will all go in Sunroom I think. As for garbage, may still put under sink. But wanted to have a place if I think I need a bigger space. Our current sink cabinet is packed with cleaning supplies, and not sure I have another place for them. I am also thinking that maybe I could put baking pans above the broom niche? 6" should be wide enough for some baking sheets?. And I haven't really worked out where things will go, but probably will use drawers instead of doors in 36" cabinet next to fridge. Thanks a million! Here is revised south wall. Revised wall cabinet to left of range to be 27".

I think you're off to a great start with this plan. I spent about 9 months on my kitchen plan, and it took me about 6 months to get used to the idea of an open plan. Being totally open was just scary to me, but I really like it now that I'm living in it. I also have the dining room in front of the island and the living room to the side. It works out really well for me. Like dan1888, I'd suggest that the raised counter isn't necessary. I just moved from a raised peninsula to a one-level island, and the difference is astounding to me. It is just SO much more functional and I feel less closed in. In my old kitchen I had a double sink, and I'll admit that there were a lot of dishes on the counter, but the raised peninsula didn't really hide them. Now with my large single sink you don't really see them at all, and dan1888 is right about putting them right in the dishwasher. Trust me, when you get into the new kitchen with all the great storage space, you won't have anything you're trying to hide. If dirty dishes are really a concern, consider two dishwashers. I respectfully disagree with some of EAM44's minuses. Your family doesn't have to walk through the zones to get to the refrigerator - there is another route and your aisles are nice and wide anyway. You should check to make sure your fridge doors will open, but many would in that situation. My standard bottom-freezer refrigerator in the basement will open fully against a wall. Even with a french door refrigerator, you just have to stick the doors out into the aisle a couple inches. My brother and sister-in-law have an island your size and didn't have a problem finding granite slabs to cover it. Good point, though, about the 24" wide cabinets. You may have just been sticking anything in there to get the general layout, but don't worry about symmetry for your base cabinets. You won't really notice it. Instead of 2 24" base cabinets I would perhaps use a 36" 3-drawer base and a 12" tray storage. In general, drawers are a lot more functional than cabinets with doors. Think about how much seating you want at your island. If you extend the cabinets around in a u-shape with a 12" deep base cabinet on each side you would lose seating for one, but you'd gain a lot of great storage and give your countertop extra support. Good luck with your plan!

so much info to parse. thank you all. Briana, i personally like the more open look with no uppers. i feel that the fridge and the baking station balance out and even the fridge / double stack with baking station on the end of the other cabinet would balance out ok. I can ALWAYS add uppers later just as easily as i can right now. plus it will save me a chunk of money. I agree about the seldom used double ovens, but when its needed its sure nice. I'd like to find a microwave sized oven (maybe 1.5cuft) that would fit a baking pan/dish. we'd probably use that 85% of the time. I'd MUCH rather have a 36" cooking surface for pots and pans than a double oven. i hate cramming four pans on a 30" cooking surface. I think 36" is an absolute must for me over anything. Cheryl, i haven't decided what goes in which drawer yet. i'll leave that for another day. that one site linked above pretty much lays it out though. we currently live in a house literally the size of the kitchen right now so at this point, i can't even fathom what will fill the drawers. I built a 2x4 framed island the other day for size reference... it will defintely be at least 42" deep (24" front cabs with 18" or 24" on the back side. Everything will be at least 1.5" higher than normal. My other house and cabin i've set the cabinets on 2x4 on it's side (i'm 6'6"). I will do this again, perhaps even 2". No one has ever complained and i feel its more ergonomic for normal sized people too. MW drawer looks awesome. I wont be spending a grand on one though. We literally haven't used a microwave in 10 years i bet. the only way one will get installed is if it's a convection oven with a microwave. Im going to try to find some real life examples of a single wall oven installed under a cabinet... the steam convection really caught my attention as well. might play around with doing an island with a raised end to get the oven up a little higher then a bar height sitting rim (however to explain it). just a random thought i might explore. As drawn, the island is 11' long. something like this in the island maybe... i can run the wiring now and hash it out later. bbtrix, the peak of the room is 15'3" give or take outside wall is 9'., I've debated that last design you posted. The double ovens are losing their appeal and are starting to feel forced. (though there is the thermador range top on craigslist for $1400 right now that i've had my eye on for two years) I'm aware ikea doesn't have the type of doors i want. I have a cabinet maker in the extended family and i know i could twist an arm to get one custom done for me. hes a state or two away so my whole kitchen isn't an option! Yes, i'd say if i had to pick a style it would be contemporary... rustic contemporary perhaps. but not over the top. I really, really like how [sochi did her kitchen.[(https://www.houzz.com/discussions/modern-walnut-kitchen-v-long-many-pics-dsvw-vd~2670263) Seeing that thread put a lot of my worries to rest. I love the floating shelf with puck lights (definitely stealing that for my counter top lighting, love the art above them (i have a lot of glass art and also dabble in photography). My family used to raise Bison back in the 80's and i have a large bison head that can go in the peak of the room if i cant figure anything else out. I'm going to look into the ledge sinks. I dont think i could do a single basin sink as a main sink but i see there's tons of other options. I agree, wherever dishes are they are seen and ugly. My girlfriend is horrible with them on top of it (granted we have a 4year old and no dishwasher too). i like the second sink idea just so they are, in fact, out of the way. Once i get to that point, i'm going to try to do a retractable/fold in type door on the baking station. I know that on huge cooking project type meals, i'm not going to want to stand in a confined cabinet type area to use the mixer and stuff for hours... i just want something where if i want to whip up a batch of cookies, or chop some walnuts or make a quick smoothie, i dont have to go on an indian jones style mission under my cabinets to find stuff. I have no problem pulling the items out if it's going to be a large meal type prep. Ive used forums like this for decades to learn various stuff, i'm pretty good at picking out the useful info, taking peoples opinions for just that and not paying much attention to people that dont offer any insight and just have negative things to add. I see us eating at the island 85% of the time (contrary to my girlfriend insisting on needing a dining area and that we'll eat at a table. typically one person cooks, dishes get left for that evening or following morning *cough* night *cough* (again we have no dishwasher so it turns into a chore). we currently cook 85%+ of our meals. this super important baking cabinet will be used 1-3 times a week and barely worth this hassle (barely but still worth it). id say i'm at a 85% happy rate with where the kitchen is at right now, and i could probably flip a coin to make the last remaining decision and hit 95% content. I'm leaning towards: running extra wire to the island for a future single wall oven or fancy steam convection oven. I'll leave a big enough loop to the right of pantry door in case second oven/convection location appeals to me there. 5' baking station on the fridge wall (that gives 5' baking, 40-45"cabinet, 36" stove, 40-45"cabinet, and a fridge...) single basin prep sink in island double basin on side wall wish dishwasher, plates/silverware in drawers to the right. I'm honestly just trying to get the layout mostly dialed in so i can start wiring next weekish. Other details will flush out later. Pot fillers? yay?