I think the reason you've not gotten some responses yet is that your plans are difficult to read. I've done several homes with a "grease" or "spice" kitchen and a public kitchen, so I'm basically familiar with your needs. I don't think that the island cooking zone will work as you envision. Most of your work will be in the mixing and chopping with only a quick bit of time on the griddle for the dosas. And your working kitchen is pretty small for the amount of work that has to happen there. You may do that work alone now, but are there children that might want and need to learn how to cook?

If you can post a more readable diagram with dimensions, that would help us to help you.

Thanks, live_wire_oak! Let me find some more details to post. You've put your finger on exactly what I'm worrying about ... I'd like to make sure the island cooking zone is functional for teaching children. And teaching my friends, who all seem to be turning gluten-free and/or vegetarian. They repeatedly ask for lessons instead of the boxed meals I give them now - but that's all I can handle from my tiny rental kitchen.

I am planning a 42" w 27" d high CFM island hood with a remote blower, so that I can do some of my "grease" and "spice" cooking there, without smoking up the house. What I'm worried about is counter space and accessible storage for my spices, lentils, pots and pans, since I'll have no upper cabinets.

Thanks again, and more soon!!

Mmm. Dosas and somosas. I want to be one of those friends that drops by! :)

I think this is a really interesting concept and I certainly wish I had a "spice/grease" kitchen sometimes because with the way most modern American kitchens are (including the one we just built) the greasy and smelly cooking permeates the whole house!

You'll find better advice from other people on here, but I will be intrigued to see what they say and what you end up doing. Good luck on the build! We are at the end of the same process and I have found GW to be an amazing resource for the project.

I was thinking the same thing as live_wire_oak but I'm not very experienced so I don't have any advice! It all looks very neat though. I hope you work it out just right!

More plans and details as promised! Please help!!

Detailed Floor Plan

Real Wall of Island Kitchen (Steam oven in location of Speed oven? debating a simple microwave or speed oven elsewhere.)

Island Range Front View (Don't want the steam oven under range ... maybe place it on rear wall in place of speed oven.):

Island Range Rear View (No longer planning a wine fridge in island):

Spice Kitchen Range View:

Spice Kitchen Sink View (Use a French Door Fridge instead of a single door, which would be in the way ...)

This post was edited by VaraR on Mon, Jan 20, 14 at 1:45

Thanks, swfr and frmrswife ... posted a bunch more details and hoping for feedback from some of the gurus!

Not a guru or expert, but just some ideas.

What's the black rectangle next to the bench(?). Any chance of moving freezer and part of the pantry cabs there and making the 2nd kitchen bigger, since main cooking will be done there?

I'm not too fond of bending, so would prefer warming drawers at a higher level and same with speed/steam ovens, whichever you use more often, have it on the top/nearby.

Thanks, sena01.

The black rectangle is a table on lockable wheels - shown pushed against the window/window seat for use as a desk, but can be pulled out to use for extra diners during parties. We can't put anything taller than 2.5' there, because that would block views.

The architect located the warming drawer and oven, and I didn't know any better ... but I have an ancient warming drawer at waist height in my little rental kitchen and use it so much! Will definitely do what you suggest!

Be sure you have the necessary clearance next to the fridge in the spice kitchen so the door(s) open fully.

Thanks, junco! I will go measure the fridge in the showroom before cabinets are finaled.