...Continuing... Layout #2 The island holds the only sink in the kitchen. As such, it has to be big enough to accommodate both dirty dishes and prepping at the same time. (Unfortunately, I think there will still be competition b/w prep space and dirty dish space, but at least there's room to help with it.) The sink has two bowls. This will help by allowing you to dedicate one to prepping and the other to dirty dishes and cleaning up. However, you will still only have one faucet - so you'll have to share it! The sink acts as the separator b/w the Cleanup Zone and the Prep Zone. But, that means you will both want the sink when cleaning up (rinsing, DW loading, etc.) is going on at the same time as prepping & cooking. "...Usually only one person is cooking at a time, but someone else tends to be loading or unloading the dishwasher..." I understand about prepping/cooking and cleaning up at the same time - that's how it is our home! In our old kitchen, we always competed for the sink - even with its two bowls. One of the goals when we remodeled was to eliminate that competition. Note the location of the DW, this location keeps it out of the Cooking Zone...in particular, it's far from the cooktop so you don't have the danger of someone taking a step back from the cooktop with a pot of boiling water and stumbling over an open DW door. I was able to keep the Prep & Cooking Zones on the same side of the kitchen as the refrigerator to help reduce zone-crossing not only to/from the refrigerator but also to/from the two zones themselves. Like the first layout, there's a 36" Dish Hutch. It's still close to the DW for unloading. In this layout, the Dish Hutch is much closer to the BN for setting the table - but it is farther from the DR and this time people will probably cross into the kitchen if they're setting the DR table b/c it's closer than going around the island. The refrigerator is still on the periphery. While it's closer to the DR, it's farther from the BN - but it's still outside the Prep & Cooking Zones and should be easy to get to without crossing into the kitchen. The island is a slight barrier b/w the refrigerator and Prep Zone, but it's not too bad. I think it's doable. The ovens are in the corner - recessed to the back wall. Check out Alku05's kitchen and others in the thread I linked to below for pictures of corner ovens. Like Layout #1, the counter in the cooktop perimeter run is 28.5" deep - 3" deeper than standard. While the workspaces in the Prep Zone and around the cooktop aren't as generous as in Layout #1, they is still plenty of space in both cases. The pantry is a bit smaller, but it's still 5' wide. The island is deep enough that someone sitting at the island will not be splashed when the sink is in use (something that is usually more of an issue when cleaning up than it is during prepping.) One comment I would like to make about the Cleanup Zone...

Not sure why no one has gotten to you, might be they want more info- there is a sticky - someone will point you to the one they like. I just made some assumptions based on your post. While I'm not a big fan of bar sinks worked out a way to get one-I prefer prep sinks and would consider getting one in the island, could then double as a bar sink. Put a few notes on the plan. You may benefit from moving that bank of windows about an inch or so to the right BUT that needs to cleared with the architect. Fenestration (windows) should relate to the exterior façade. Assumed insets because of the 13 wall cabinets but I know it could be something else. To properly design a kitchen we have to know if inset, overlay, framed, frameless. With a new build I suggest you either make yourself a pest here, with the architect, or find a KD you like who-you like/trust, has cabinets that suit your budget and will work on new construction.

I am not good at drawing on the computer, so I will try to explain my idea. I would put the banquette along the other side of the outer wall - where the pantry is. With a built-in bench under the window and chairs on the other side of a rectangular table. I would use the entire right side of the room with cabinetry in a U shape - no peninsula. Perhaps a small island if there is room. You could do the full height pantry where you currently have the sink and DW drawn. Or desk there with pantry beside it. Possibly put the fridge beside the pantry, so all of your full-height stuff is on the same wall. You could put the sink between the pair of windows and the range centered along the right wall. That would leave room for floating shelves flanking the range. There would likely still be room for a small island - not with seating, however, in the center of the "u". It may be useful for prep. If you are thinking of having kids, then pay close attention to the swing of the refrigerator and what is blocked when it is opened. My kids peruse the goods often thus blocking the only entrance in and out of our kitchen. Also stick with table or counter height seating, bar height doesn't work well for kids until they are almost adult sized... like 10 or 11. Best wishes! I look forward to seeing your plans.

I think the cabinet sales reps do a real disservice to consumers when they hold themselves out to be kitchen designers. Many consumers have the misplaced tendency to believe that the cabinet rep is there to help them design the kitchen, which is not true. They are there to sell cabinets. OP, Jan makes an excellent point: hire a independent Kitchen Designer rather than rely on the cabinet rep. It will save you money, time and effort over the long run. PS - I'm a consumer and not a designer.