The album is turned on as a slide show so it is difficult to actually look at the plan and elevations. Could you just post the plan here directly?

Thanks for the heads up, I was wondering why no one was commenting :)

http://photobucket.com/albums/cc440/bagpipers

Here is a link that might be useful: Layout

Found the other thread with the design....the main thing that struck me is that dropping the hood sides all the way to the counter would make me crazy. Those are a barrier between your range and your sink---and your sink and sink cabinet seem really small for a kitchen of that size (at first I thought that was the prep sink but then didn't see a big sink anywhere?)

Can you work with the kitchen designer to see if there's a way to get the look and feel of the corbels in another way? The counter between your sink and your range is likely to get some of the heaviest use of any prep space! (Also, notice in your inspiration photos that when they did those big range hoods, the sink was in an island or on another counter.) You have a lot of space to work with on that wall so I think there has to be a way to get both the aesthetic and the function---but if it were my kitchen, sacrificing the sink size and putting a barrier between it and the range would really frustrate me, if you are going to be cooking in the kitchen (versus it being more about atmosphere and you mostly eat out). I would also consider bumping the size of your range up to 48" (or at least 36") if you want such a large hood---I think it may look off over a 30" range (again, notice in the photos that you like, it's over larger ranges). If you need to stick with the smaller range, what about doing a 48" hood instead? Would still have a wow factor over a standard 36", but wouldn't eat as much of your space up.

I'd skip the sides of the hood to keep the counter space open, and just go with a mantle with corbel supports back to the wall, not down to the countertop, for exactly the reasons that Artemis mentions.

(My personal choice would be to make it smaller, too, to be more in proportion with the size of the kitchen and the size of the range, even if that left blank wall between the hood and the windows and meant the valances had to go.)

If you're planning to prep to the left of the sink and the DW is (as I'm guessing) to the right of the sink, consider that having the clean-up zone smack between prep and cooking can be a big problem if more than one person uses the kitchen at the same time.

I commented on your other thread (linked below) before realizing you'd started a duplicate thread on the same topic. Here's what I wrote:

I should state that as a rule I'm not fond of mantle hoods that surround a range like the ones your plan and inspiration photos feature. But it's not my kitchen so my preferences don't matter. However, given your smallish space and the relatively narrow distance between sink and range, I think you should go with corbels not pillars. The pillars really eat up functional counter next to the sink. Also, since the counter by sink and range will likely be your fridge landing zone, I think you need to preserve every bit you have. As it is, that is going to be one very busy stretch of counter. Oh, wait, is that your DW between sink and range, too?

Is this new construction or remodel?

My comments above echo what others have pointed out here. And I agree that the size of the hood mantle is overpowering for the size of the room. Perhaps there is another way besides size to make it a feature piece? Construct it from maple and stain it to match the banquettes perhaps?

Your trash seems to be in a poor location but I suppose that could depend on how you plan to use the counter to the right of the range.

How do you plan to use this counter, btw? It's far enough away from the key appliances that I wonder if it will be used effectively or whether it will become wasted space. I have a nice long stretch of counter in my kitchen outside my work zones, which suffers the same fate. When we remodel, I'm changing the lay-out to put that to better use and put more counter where I need it.

What things are fixed and what things can be moved?

Here is a link that might be useful: Creamy White Cabs design layout

I'm another one who doesn't like columns coming down right next to (or close to) the cooktop. It makes the space feel cave-like and really limits where you can put things when you take them off the stove or out of the oven. Try blocking the space on both sides of your current cooktop with boxes to see what it's like cooking with something right there. (But of course don't leave them next to an open flame!) Fill a big pasta pot with water and see if you'd be comfortable walking it around the columns or across the kitchen to set it down. (Do you have kids or pets? You know they'll be under foot.)

It looks like you have plenty of space, so you could consider making the whole range wall with extra deep counters (30" or so.) Then by the range, have your fancy corbels and shallow columns -- 6" let's say -- that come down to the counter top. 6" is deep enough to have a nice little spice pull out on either side, then you still have plenty of landing space on both sides of your range in front of the columns. Plus you'd have awesomely deep counters on that run! If you're going with custom cabinets, they can be extra deep (more storage!), or stock cabinets can simply be pulled forward from the wall to get deeper cabinets.

I think someone out here has extra deep counters but can't remember who. If you're interested in that option, you could do a thread looking for some pictures.

I agree with what everyone else has said. I think you need to get rid of the columns down to the counter and either reduce the size of the hood or increase the size of the range. I have a 52" hood over a 48" range, and the hood is BIG! I don't think you realize how big 78" of hood will be. I would also move the sink to the left and put the DW to the left of the sink(which may be a problem with the doorway. Can the doorway move further down on that wall?) I really don't like the DW so close to the range. That will be both prep area and clean up area as others have mentioned. Imagine trying to unload the DW while someone is trying to prep for dinner. If you do reduce the size of the hood and move the sink to the left, you could move the windows and probably add an upper cabinet next to the hood on either side.

Sorry to all for a duplicate post, I thought my message was deleted after not finding it when I initially saw "The message was rejected"

Thanks to everyone for their suggestions and we are considering each point carefully.

Here are some replies that may hopefully explain our decision process.

We can change the entire order since these are custom cabinets.

This is a remodel of a 4BR 2 Story Colonial, on a slab, so moving plumbing becomes an issue.

We are adding a new doorway leading into a our living room. We are relocating our kitchen�s sliding glass door the living room. This improvement will increase traffic flow into the living room and allow for us to run and view our 2 fireplaces which we operate 24 hours day.

We are also a adding a new outside door in our den to our backyard. There will be a total of 3 doorways in this galley kitchen.

The third doorway, the one coming from the 2nd floor bedrooms/front door into the kitchen is directly centered on the new location of our range.

Our son will be going to college next year and it will only be two of us in the kitchen.

We usually don�t cook pasta, at most boil vegetables/ for 2-3 people.

With the new kitchen I will forced to brew all beer outside for now on (which is what I usually do :) anyhow)

As far as the dishwasher location is concerned, we load it up over 2-3 days, run it at night, and empty it in the morning.

I initially wanted to the left of the sink, but I had to have a very narrow base cab which seems to be a waste. I now have a very nice 39" wide base cab with pull out drawers.

We will keep the Dishes and Cutlery in this side, to the left of the sink. I can stand in front of the sink, open the DW and have ample room to put the plates and silverware to put away on my left.

I like the trash to be on the right side of the range because this where we will intend to store our cutting board, food scale, mixing bowls, spices, etc that we use daily for our meals. These items are used multiple times a day by the 3 of us.

When we are finished with cutting/dicing/slicing/mixing I intend to drop the refuge into the trash below me. We tend to grill outside quite a bit and prep in one zone. The new layout will actually allow for two of us to work at the same time based on our habits (if we NEED to).

Our last choice is to make the outer wall cabs wider, move the windows in towards the range and reduce the width of the hood. The only negative of this is where the sink is located, there won�t be alot of room to move the sink to maintain a center look under the window.

I just got the specs and pricing back, the range will have 2 pull out spice drawers, and the range extensions will have 2 pull can drawers.

Here is the new updated layout

Before I comment in detail, what is more important to you, function or form? (There's no "wrong" answer to this question; only what's right for you and your family.)

I see a lot of functional issues, but if you're going for form over function, then that may be why I see so many functional problems.

For example, cutting/slicing/dicing usually takes place after rinsing the veggies, correct? So, wouldn't it make more sense, functionally, to do this b/w the sink and range...next to the water and next to the place where you're going to cook them? I see a lot of moving things back and forth during meal prep.

I'll wait for your response b/f I comment more. My comments may be irrelevant if you aren't willing to move things around to make it more functional if it means disturbing the look of the elements.

I really like chicgoans recommendation on make the base cabs extra deep, we will submit that change before tomorrows deadline.

The other recommendation of losing the hood to counter cabs is also a good one. The width of the hood will stay the same, but we will eliminate the cabs from under the corbel. Then it should have a graceful arch towards the back wall. A piece of matching wood/moulding laying flush on the back splash should make it appear that extended cabinets are still present without sacrificing counter space.

As far as rinsing the veggies, most are frozen veggies that go right into the mw or pot. The only thing we need to rinse daily is celery, but now I piece that cut and pre packaged at Whole Foods. If we need something, I can open the Refrig, turn 180 degrees around and find the sink, and then dice right there or go to the prep zone.

Right now, our layout in our kitchen requires us to zig zag around tables, chairs, island, and this will be entirely eliminated with the new design. Now to get from the den to the kitchen, then to the living room to put more wood on the fire, and then back to get something out of the microwave is an obstacle path and a half. There will be unobstructed straight path in the floor plan from den, kitchen and living room and every cabinet in between.

We started working on the kitchen renovation last September with a local kitchen designer who was very good and came up with a great looking design. What we did not like was the fact that we could not bring the plans home to review. Any changes meant he had to hand draw everything which made revisions more labor intensive. After the receipt of the initial bid which was very high, we were not furnished with a line item estimate to see where we could save money.

At this point I talked my wife into driving several hours north to take a of the Crown Point factory after hearing so much on GW about them. We actually stayed over night and had a great weekend. We got a suite at the Common Man Inn (ask for the CP Discount) a got huge "40 foot ceilings"/fireplace/king bed/river view suite. My wife that she was Alice in Wonderland with the size of the room.

My wife and I thought the experience of the tour, and be able to view different cabinets in various design stages and options made it in easy decision to get an estimate from Crown Point.

I was impressed by their design approach and price that we cancelled the other designer and went with Crown Point. Since the first layout, I have been able to modify the design to suit our family, our habits, and at the same time keep the total cost within budget by learning what items actually will make the price jump and designing around them when possible.

My wife just saw our final number from today that now includes a bathroom vanity and she was happily surprised. Now she wants to order a custom table for the banquette !

As I was typing this my contractor just called with his estimates and as of tomorrow after the last minute changes we are in production.

While I think the sink is too close to the range, I appreciate the loss of symmetry if it's moved. As long as you have the trash pull out where you prep, it really shouldn't matter that you won't be prepping next to the sink. I am notorious for not washing fruits and vegetables and often prepped on the side of the range furthest from the sink in my old kitchen. It does become problematic when dealing with chicken or fish, though. But if you are giving up the cabinets under the hood, you should be fine. It's going to be quite dramatic. Please come back and post pictures when you're finished.

Thanks for you comments, we just dropped the cabs under the hood but we are keeping the large mantle and corbels.

I found out that by increasing the depth of the base cabs from 24" to either 27" or 30" that my range will have a gap in the back because it needs to be forward of the front of the cabs. This presents problems with the granite counter, cutting, strength, odd looking, etc

I have also change the banquette from stain to farrow and ball. This way we can buy a stained table and chairs that match and we won't have to worry about the stain on the banquette.

Cheers

Kevin

Kevin it sounds like you've done your homework, and even had a good time doing it! (Your trip to CP sounds great.) I'm glad you were open to a few suggestions and took what works for you. We're all looking forward to seeing progress pics and especially the finished product!

What kinds of granite are you looking at?

As of right now Kasmir Gold

Here are some photos of the Cabs getting ready for shipping

Base Cabs - 6 Pull Out Drawers

Left of Range - Spice Rack

Right of Range - Spice Rack/Trash - Open

Right of Range - Spice Rack/Trash - Closed

Banquette

Banquette

Banquette

Range - viewing underneath with the back on bottom

Here is the final layout of the kitchen and power room

I love your cabinets! Really like your spice racks and the design of the vent hood.

Now that you've included pictures of the entire layout...

1. I love the look of the kitchen.

2. I would be very concerned about how far away the frig is and that it has no "resting" spot for loading and unloading the frig.

The form is lovely but the lack of easy functioning to one of the major appliances would be a deal breaker for me.

Thanks.

It is a galley kitchen so if I opened the doors on the french style fridge it would require me to move around the door and place something on the counter or just turn around and place something on the counter behind me. I have tested our movements 1000% and we are happy with this layout.

In our current layout we never use the counter between the fridge and range for anything other then the temporary daily storage of recyclables and our paper towels. Anything we take out of the fridge we place on the counter we are prepping on.

The lack of the small landing space allowed us to install a Elex Speed Oven/MW and extra storage for the pantry.