I have no idea and no advice to give.
However, woowwwwwww.
I love your space. I love your desk. I love the future wall oven.
I love your cabinets, I love your floor.

There. :)
Good luck.

I don't see your new location being in a convenient location for baking at all. It's not near a cooktop, and it's pretty far from the prep side of the island. It may also have clearance (and safety!) issues with your aisle traffic. If you were creating a "destination" type baking cabinetry that would house all of your supplies and provide you with an area for your mixer and rolling out dough, it would tend to work better than the "lonely only" spot it seems to occupy in your current plan. And I don't think the Euro style oven cabinet works with your overall more traditional kitchen design on an aesthetic basis.

Do you have an overhead diagram of the space to better see the relationship of each kitchen element to each other? Perhaps there is another solution to your problem.

Thanks CEFreeman... :)

Hi live wire oak....
I am attaching a scanned image of our kitchen layout.... as you can see, even with our current oven's position, I still need to walk a bit to place anything on the cooktop. I figured with the new oven placement, it would simply be a matter of turning around and placing anything I need to on the island....

My mixer, baking goods are all stored in the island drawers and cabinets.

Interesting comment about the euro style not quite working... I hadn't really thought about it, but it's something to consider.

OK, the relationship of the cabinets to each other and the orientation makes more sense now. With the fridge where it is, your proposed location would also make sense to house a snack center with MW. Put a MW in an upper cabinet, have another upper cabinet for your measuring cups and baking ingredients, and have a lower counter over a mixer lift, and another containing baking sheets. Then your oven cabinet. It would make great functional sense if you were also to add a prep sink to the island directly across from the fridge. It would also make your island more of a destination to prep rather than doing most of your prep on top of your DW like I'll bet you do now.

Live wire oak, isn't it problematic putting the ovens on that far wall? It will be next to the laundry room door on the left and the hall on the right. The traffic looks like it interferes, though it does look like an improvement over the current location. LWO I would love to here more of your thoughts on this.

That location is where the OP proposes to place his new ovens. It's not my suggestion. I'm just trying to work with his proposal.

If this kitchen were presented to me as malleable and completely open to change, what I would suggest would be moving the refrigerator to the proposed oven location (on the far end) and creating a snack center there, as well as placing the cleanup sink and DW there. A laundry room does not create a big traffic pattern to worry about at all. I would choose the current refrigerator location as the oven location. I would also eliminate the funky peninsula with the cooktop on it in favor of placing it on the back wall where the DW is currently for better ventilation. Then put a prep sink on the island and extend it (at an angle) into the former peninsula space. The current oven and desk area would be narrowed down for better clearance behind the seating and become pantry storage.

But this isn't a wholesale remodel.

That already happened, and he's just trying to make the best of what exists currently. And that's why I suggested creating a "baking center" out of the proposed location rather than attempting to make it the destination for popping in a seared steak from the cooktop to finish off. That will most likely still happen with the current oven as it is more convenient in location for that type of usage. Even if it does die, a cheap 24" replacement would keep that cooktop to oven function happening. However, for dedicated baking, the current location is sub par. For extended cookie or pastry making, the new oven would work great for production if there were a counter and a closer source of water nearby. Thus my suggestion for the counter above a mixer cabinet and baking sheet cabinet and a prep sink on the island. That is my logic behind that suggestion.

Okay - I am back and after reading the posts here and receiving some feedback from a friend, we have definitely opted out of the euro cabinet style.

However, this is the part I am not good at... before coming to this conclusion, we had a custom cabinet builder come in and look at our ideas. While he was going over the details with us, he kept talking as if he had the job. "I'm going to do this... add this.... " etc... It seemed odd that he spoke this way. In fact, when he left, my husband said to me: "he's not going to start building it, is he?" Is this normal? To make it even more awkward, he just called. I confirmed we were simply wanting a bid and I certainly haven't signed anything. Now I need to let him know that we aren't pursuing that cabinet anyway. Although I am curious to see what he was going to charge.

Is it just me, or does anyone else have a difficult time turning down quotes/bids? I just feel like I kinda wasted this guy's time.

We also learned, after meeting with him, was that as a cabinet builder, he didn't have a firm grasp on kitchen design. He offered no suggestions and I can now see the value in getting a KD.

We are having our original designer come in this week. She did our kitchen 12 years ago and if anything, can order the same cabinetry we already have.

One more question.... we are thinking of mixing up the colors a bit. I'm not sure we want everything in our kitchen to be maple.

I am noticing quite a few kitchens with different color cabinetry. We are thinking of having the island redone in black...and then for the cabinets against the wall, maybe a sage green or the brick red. Is that crazy? Just looking for more ideas and grateful for the feedback already received!

What will happen to the area where your oven is now? The wiring is already there for an oven. You could put a 30" oven cab and some cabinets with a landing area for what comes out of the oven. The island is close by, too. Looks like you don't need a desk there because you are using the wall area for a desk.

No, it's not just you!! I almost always (except for the condescending contractor I interviewed,) feel badly when I have to tell a contractor "No." One guy on our first go-round kept calling me and asking, "Why not?" It was akward, to be sure, but you have to hang tough and trust your gut. It is expected that a contractor's time will be partly wasted in unfulfilled jobs and this I know, but I still feel badly and sorry for the guy.