Me, guilty of overthinking....never happens! (smile) You've got me pegged very well!!! Thanks soooo much for your input once again. remodelfla, to answer your question about DO....they come in a stack so can't be separated. Mine will have the availability of convection in both ovens which is another plus. I was appliance shopping today for a Frig and DW and when I told the guy the brand of DO's I bought, he went on and on about how wonderful they are so that was further confirmation. backinthesaddle, Yes, I am committed to the corner pantry. I tried to get rid of it earlier to do a cabinet wall pantry but it drove up the cabinet costs significantly so I'm sticking with it because it is a lot less $$ to build and will provide LOTS of acessible storage as buehl mentioned. cheri127 , Glad to hear I'm not the only one "hiking" to my cooktop! Perhaps it'll keep me fit as I get older! :) sarschlos_remodeler, thanks for the input about placing MW next to frig as I'm still contemplating that decision. My leaning toward the island is because I could grab leftovers from frig, set on island, get dishes & silverware (stored in island), then reheat and eat. Plus MW would be closer to baking center if I needed to melt butter, etc.. AND it would allow upper cabinet next to frig to be used for water glasses and additional storage. O.K., I'll stop 2nd guessing....until the next major decision! :) You are all the best! Thanks again!

I've only ever had one oven and wish I could have a second. It seems that every time I've doing a roast or pizza, for example, I want to have a side dish or dessert also in the oven--but at a different temperature. Or more racks of cookies or some such than I can fit in one oven. This has only really become a problem after retirement when we have 3 meals a day at home and entertain more now than ever. Like you, when we were working I used the range for one thing occasionally and the rest was take-out or micro. For this house, I got a combo micro/convection oven that I can use but it's not very big and the dish has to be small enough to rotate in the cavity. It's not the most functional setup but it's the most cost effective for us. Or (as someone said in thread I've included) I adjust the menu to avoid the oven traffic jam. For resale, I would not ignore a house with just one oven even now after retirement. If you're truly concerned about one oven affecting resale, maybe you can plan a cabinet that someone could later retrofit without ripping out the kitchen?? Or, have your one oven be nicer than the perhaps builder-grade double ovens in the neighbors' houses. There's another thread discussing a wall oven vs range, which could perhaps help you too. Personally, now having a wall oven at waist level rather than a range at practically floor, plus being tall and a bad back, I would only want a range if I also have a wall oven. All this said, you've said your lifestyle doesn't use an oven much: do you see that changing while you're at this house? Is this your forever house where maybe your lifestyle will change like mine did (though we cheated and moved lol)? Is the extra money for a second oven going to be an issue requiring sacrifice of something else better for your lifestyle? Maybe thinking about it with these types of questions in mind will be helpful. hth Here is a link that might be useful: wall oven vs range

I would probably pick option 2 if I couldn't put the main sink on the perimeter areas of the kitchen. I would want my prep sink between the fridge and stove. When I do prep I use the sink to rinse everything off. That said I would want the counter space between them to be a fair size. I use my main sink for overflow food prep but mainly for clean up. So I would want my main sink and dishwasher to be situated close to each other and out of the way of my prep area. I would advise you to do a mock up cooking scenario. It other words pretend you are cooking a meal and see where it makes sense to you. This sounds like a many butt kitchen but you want everyone to have enough room and not to cross over one another while in the kitchen. You've hit on many of the important points bottlenecking Etc. A way around not having the room you want on the Gathering Island is to have a cover for your sink so that it becomes another flat surface. There are some quite nice sinks like that nowadays. I believe there are ones where even the tap becomes quite invisible. Or at least low profile. I would cover maybe only half of the surface of the main sink that way you can slip dishes in the sink to hide. Just to note you might have better luck with more answers in the kitchen forum. This is the Home Decorating discussions forum. Although there are a lot of experts here there are even more there interested in kitchens. :)

Hi All - OP here. Let me clarify. "...why are you doing this if you have a place for the sink and disposal ....on a wall " ---- No room on the wall! "You have to have a sump engineered into something like that too" ---- The Drain Pump (Liberty 404) is the "sump" "And none of this will pass inspection." ---- Not being inspected :-) "We cut concrete all the time to do just that." ---- Cannot cut thru concrete due to radiant heating tubing laid when the house was built. "Pumping up into the attic and back down?" --- No, not to attic. Drain Pump is going to pump water from Prep Sink about 7 feet horizontally, then up about 1 foot vertically to meet the drain from the Main Sink. Still open to comments and suggestions. And photos if you have them! Thank you.