Right now ALL the prep takes place in the little corner between the sink and the cooktop.
Curious why you prep now in that corner and not at the island....

I think figuring that out is critical. The new plan has essentially the same rough layout, so whatever makes the island not workable now could still be an issue after the remodel. What do you think hinders the island being the prep space now? (view, storage, water access, visitors, cutlery - could be anything).

Very good point. I think the main thing is that the sink is right there--I have a double-bowl sink (a 1 and 3/4?) and the smaller sink is on the left and functions as the prep sink. I would love to have a sink on the island but it would be so close to the other sink it seems silly, plus I like the look of a flat un-broken-up island.

The other thing is that right now the seating at the island is right there opposite the sink, and the island is usually covered with homework, projects, etc. I have pushed the seating to one end (near the fridge) hopefully clearing the path for prep.

I also plan to have that end of the island (a 2' x 3' piece) butcher block for cutting, and a utility drawer under. So hopefully those changes will have an effect...

bumping...hope that's OK...really want to hear from you layout gurus! we are making small changes that I hope will have a big impact...

If you're prepping on that small space b/c of lack of water, then your new layout is not correcting that problem. Either you need to concede that you won't be prepping at the sink and plan accordingly, or do something about the lack of water...i.e., consider adding a prep sink to the island even though you like the "unbroken" look. I don't think making the counter BB is going to solve the problem....which, btw, will defeat the purpose of having an "unbroken" look. And remember, this island is going to be much bigger. If you think your kitchen is going to be a multi-cook kitchen, then a second source of water isn't a bad idea. I'd add the sink on the end of the island facing the cooktop...close to the outside aisle. This way you can bring food from the refrigerator directly to the island and prep. You will then also have a source of water near the cooktop. I wouldn't put the sink in the middle since then it is going to break up your workspace and if it's in the middle you may not be able to have someone working at the cooktop and the sink at the same time.

The overall layout is pretty good...although I do think you need more space behind the island where the seating is b/c it's a major thoroughfare....I'd like to see at least 4'

As I'm sure you've read on other posts, I think the MW should be in the perimeter of the kitchen along w/the refrigerator...both should definitely be IN the kitchen but easily accessible to snackers w/o interfering w/work in the kitchen.

Is that wall b/w the refrigerator and oven necessary? You say the hutch is actually 5' wide...is it b/c the wall is actually longer than you show?

You asked if storing dishes separately and far away from the DW is a problem...I'd have to say yes. I would actually like to see a narrower hutch and move the refrigerator down the wall some (toward the table & chairs). Then, I would put your MW either undercounter (MW drawer?) or mounted next to the refrigerator on the kitchen side.

What are all those little walls along the hallway that leads to the stairs? Is that small cabinet(??) across from the island 9" deep? What did you plan to store there? It might make an acceptable Message Center--not the best b/c I think it should be at least 12" deep, but doable if you have nowhere else.

Is that a desk I see next to the chair in the TV room? Will you actually use it? Or, will it just become a junk collector? Many people here have said they'd never do a desk again b/c it's usually better at attracting junk than being used to pay bills, etc. A Message Center provides space for phones, charging station, keys, calendar, etc. so you may not need a desk.

Ditto what Buehl said. Especially re: prep sink.

Also, the fourth seat with its back to the fridge may be a traffic pain unless reserved exclusively for the cook to perch.

What celtic and buehl said.

PLUS the desk and its chair and the opposing counter stool aren't going to produce happiness in a main traffic way that it only 45" wide. Even when empty, you'll bounce from side to side pushing chairs in as you go.

MINUS moving the ref towards the table - which makes it 15 feet more or less from the range. Meal prep might feel insane going back and forth to the hallway pantry and the ref.

You might want to think about zoning before moving stuff around again ...

I'm hoping this diagram will help and remember I'm just tko like most others here and trying to help. It's a non-physical diagram considering zoning - not of your kitchen or my kitchen - just a kitchen. There are not absolutes, or right and wrong, there area just areas and relationships. You have your own personal and unique zones, lists of stuff for each zone, and relationships between the zones based on how you cook.

An example may help. In this diagram, food storage isn't seperated - in real life in an actual kitchen, it often is.

In my tiny kitchen, fresh stuff is towards one end and dry stuff towards the other. Both are no more than two steps from where I prep - but there is a second dry stuff area far away. Why? One of our remodeling goals was to stop walking around. There was no space to have a large unified storage system near a prep area. So we outsorted stuff by how often it was used and have duplicates of dry food storage and tool storage (generally pans and electrics). Other people move spices towards the cooktop or flours towards a baking center.

So the "zones" as designed are "everyday dry food" and "other dry food" and their physical layout reflects the kitchen space we have and the goals we had for the kitchen remodel.

Using an example from your kitchen, you want a big pantry because... (guessing) you don't want the wall cabinets. But the pantry location - if that is the location of all of the dry food storage - is beyond a "barrier island." You might have more storage, but you might end up frustrated because stuff isn't where you need it to be.

Or it might not bother you at all. I wouldn't know and neither would anybody else - just you. So maybe do some bubbles.

I can't wait to see your new dining area. That looks great.

I am responding VERY quickly--my DH is leaving soon to get out of town guests from the airport and 21 people are coming for lunch tomorrow!

Thank you for all the excellent observations--I am really looking forward to closely examining your diagram, bmore--I think it looks very helpful and that is just the way I think too--

So some quick responses:
--the wall b/w fridge and ovens is currently an exterior wall (jogs in) and is bearing and can't go away.
--the weird thing opposite the island (along main pathway to the FR) is not a cab but a chimney. Right now it is covered up and we think there is a lot of wasted space behind it but we won't know dimensions for sure until demo--and it can't go away. Very inconvenient b/c that is the only route from front to back of house and it makes it narrow. I will shoot for 4' though.

--totally agree about desk--so we have rotated 90 degrees so when seated there your back is to the tv and french doors. We need a desk somewhere--I have no place of my own on the first floor (my office is on 3rd floor) and it will also have the computer so I can keep an eye on kids. I am mindful of the mess issue and am mulling over doors, curtains, whatever it takes...

--prep sink--that corner is exactly where I had thought a sink might work--except that it is along the main thorofare--what do y'all think? also wondering how much $$ to move plumbing.

--hutch is actually 5' because we shortened the end of the banquette.

--yes, that fourth seat across from fridge is for cook (me!). It isn't ideal but the other three seats are for DD and 2 DS and hopefully when it's more than just a snack we will be at the table.

Will think more about MW placement and food organization...currently all food is in the island underneath (awkward) and in the lazy susan in the prep corner (cramped, but very convenient) plus a couple of other stray places (basement, back of basement door, above oven). I am thinking that frequently-used prep stuff will go near range; breakfast and some snacks in hutch; baking staples in island; and other stuff in pantry. Some things might stay in lazy susan because it is a handy place...many things to think about!

--MW--if it were to the L of the fridge it would be right over the DW--I assume not good?

More as soon as I get a moment! Thank you again for smart observations! and happy Easter to all those who celebrate it--and happy spring to everyone (here in Boston it is 45 degrees, but we can dream...)

Holly