Great ideas! New eyes looking through different lenses really helps. Aloha2009 - Thank you for the island thoughts. I had seen your current layout thread. After your comment, I went back and paid closer attention to the advice you were getting. Almost makes me think about putting the cooktop in front of the window instead of the sink. We probably could buy a hood for what it was going to cost the replace the window because a 48" bay is not a standard size. I'll be interested to learn what you decide. Tracie.erin - Thank you, too, for the GREAT idea about making the cooktop side of the island 30". We could steal some of the space from the aisle (make it 39") and some from the open space between the kitchen and FR (reduce it to 42"). The only problem with moving the refrigerator is size: it requires a 36" by 36" space. That's 12" deeper than the wall oven cabinet. Also, I think the layout, though to scale, makes it look further away than it is IRL. You are absolutely right that it's a hike to and from the cooktop. But it's only 48" from the current baking area to the center of the refrig. The baking area top is a good landing spot, both for putting away groceries and for retrieving things. Moving the cooktop to the wall is intriguing. I'm concerned that it would be too close to the sink and water -- and wouldn't allow much space on either side of the cooktop, since we only have 162" along the back wall before we run into the dining area windows and baseboard heater. Finally, about the second sink. I'm not being precise with language. I've labeled it a "prep sink." But what I really want is a second sink for coffee making, for getting a drink of water -- to keep those sorts of activities out of the way of the person doing the cooking or prepping or cleaning. A second sink that also put water closer to the baking area would be a bonus. Again, thanks to you both for the ideas and the time to consider alternative layouts.

Yes, Lisa, I'm probably letting form rule in these latest renditions, yep. I just really love that chunky island inspiration pic. I did manage to squeeze the must-haves into both of the newer options, though it was admittedly much harder with the chunky island. Both assume that there is definitely pantry space in the DR area. There's obviously zero food storage happening here, other than the spice pullouts on each side of the stove. The counter-balance, though, is that the other compromise point was putting the sink/DW on the island LR side instead of keeping one long counter clear of a sink or stove like I did in my first two options. I think that might be an example of putting function over form in my small space? I read an article yesterday which asserted that in a small kitchen, going to a galley can be preferable over a tight U because you get away from corners. I like the symmetry that eliminating the corner allows on that exterior wall - and I was able to fit in two 36" lowers. It definitely allows more drawers, drawers, drawers. I'm just not sure I like the blank wall. Lisa, of the 4 options, what's your pick for the best layout for me? Thanks for your vote, mercymygft. Everything is still on the table and your vote is appreciated. If you pop back in, do you prefer the L+island with a pantry or not (those pics, based on lisa's suggestions) are from Oct 29 and are mid-thread). You have to imagine that there is counter jutting out where the chairs are because the program won't put in overhang.

Detailed Analysis of Layout #1 - continued from previous post Prep Zones...there are two nice prep spaces Primary...the primary Prep Zone is in the island. It has a nice prep sink, over 5' of workspace and the trash pullout. Normally, I'd put the trash pullout next to the sink, but in an effort to locate the trash pullout so it's accessible from both Prep Zones without two people bumping into each other, I put it on the other end of the island. That location also places it near the Cleanup Zone. If you are willing to have two trash pullouts, then I would move the one in the island next to the sink - on either side. Then, I'd put the second trash pullout to the left of the main/cleanup sink. This would put a trash pullout in each Prep Zone, very close to the Cleanup Zone, and close to the Cooking Zone. If you can spare the cabinet space, I'd do that. Optionally, the second trash pullout (next to the main/cleanup sink) could be a single-bin pullout. That would give you back 3 to 6 inches for cabinet storage. Secondary...the secondary Prep Zone, b/w the range and main/cleanup sink, has over 4' of workspace and provides a Prep Zone next to the range for when you need to be close to the range rather than across from it. It's also great for a second person prepping. Note that many people actually prefer to prep on counterspace directly adjacent to both the range and sink instead of on an island across from the range. If you or your DH are one of those people, this will be the primary Prep Zone for that person. Both Prep Zones have a "view". Note that the main/cleanup sink is aligned to the right side of the window. This means you have a view out the back while prepping in the secondary Prep Zone. The primary Prep Zone faces DR side and faces people coming and going through the house. I tried to offset the sinks enough that two people prepping back-to-back won't be in each other's way too much and so that if someone is standing at the range, that person won't get in the way of someone prepping on the island. E.g., if one person is prepping at the island directly to the left of the prep sink (on the left as you're standing in front of the sink), another person can be prepping to the left of the main/cleanup sink and there shouldn't be too much overlap. Where the overlap becomes an issue is if one or both are working a foot or more over to each one's left. Then, they will be back-to-back, literally! (Or, as some describe it, butt-to-butt!) I could eliminate the 12" deep cabinets on the other side of the island, but they add significant storage - perfect for your cake baking tools/supplies and they add depth to the island. Islands (and peninsulas) do not have a wall behind them to stop things from being knocked off the back, so you want to have additional depth - at least 12", IMHO. . Cooking Zone...the Cooking Zone is located so it's easily accessible from both Prep Zones. It's also protected from traffic b/c most people will go from the Family Room to the refrigerator via the aisle b/w the island and pantry. The only time it may be an issue with traffic is if someone comes in from the Screened Porch to the refrigerator. I don't know how often you use the screened in porch, but I think some "training" would help. Plus I made the aisle b/w the table and island a bit wider so people would be "encouraged" to go that way instead. . Cleanup Zone...the Cleanup Zone is located out of the way from the Prep and Cooking Zones. This is ideal for workflow purposes. It's also located near the dish storage (to the right). There is plenty of counterspace on the right for dirty dishes so you don't have to stack them on the left in the middle of the second Prep Zone. . Dish Storage...Dishes are stored in the cabinet to the right of the main/cleanup sink and near the DW. This makes it easy to unload the DW w/o having to run all over the Kitchen for every-day dishes, locates the dishes such that someone setting the table from the DR or Kitchen Table will be encouraged to go around the island to get to the dishes, and takes advantage of the deeper cabinets on the Refrigerator wall. . Microwave, Breville Oven, Refrigerator, Mini-Snack Center...Note there is 4' of space for a small Snack Center that has the MW and Breville Oven. This space is near a water source (for MWing) and near the refrigerator where most MW'd food comes from. It's also out of the way of the two Prep Zones and Cooking Zone. Yes, it's quite close to the Cleanup Zone, but unless someone is loading/unloading the DW when someone else is getting a snack , there won't be a problem. The Prep Zones + Cooking Zone are where over 80% of the work is done/time is spent, so I'd rather not have the MW or Oven in those zones. The reason I located the MW to the left and not next to the refrigerator is b/c all MW doors that open side-to-side have the hinges on the left, so you need to have space on the right for maneuvering food in/out the MW without bumping the refrigerator. The MW is on a shelf above the counter. Note that the cabinets on that wall are 18" deep - that's to (1) accommodate the MW and (2) help reduce the impact of the extra depth of the standard-depth refrigerator. Unfortunately, you cannot recess the refrigerator into the wall behind it b/c the PR wall intersects with that wall in that space. . Food Storage...the pantry is located so it's close to the garage Mudroom or the garage entrance (from the basement, you mentioned). So, whichever entrance you use to bring in groceries, you won't have too far to walk to put them away. . Aisles...I'll be honest, I wish the aisles were a bit wider. However, I think it will work. Between the island and sink wall...This aisle is 45". I would have liked to make it at least 48", but that would mean a 37" aisle b/w the island and pantry cabinets. I tried to position the sinks to minimize the impact (see the comments regarding the Prep Zone above). Between the island and pantry...This aisle is 40". I would have preferred this one be 48" as well, but I think you'll be OK b/c there is no seating at the island. I would definitely not want it any narrower. If this aisle is too tight, people might be tempted to go through the main working area of the Kitchen (b/w the island and range wall) to get to the refrigerator from the FR. Most doorways are 32" wide. This aisle is 40" - 8" wider, so I think it will be wide enough. Between the island and refrigerator...There is plenty of room on this aisle. It's 42" to the refrigerator and even more to the counters. Between the island and table...This aisle is a good size. Since you access the Screened Porch from the Kitchen, you want this aisle wide enough so that even if someone is sitting at the table there will be room to go to/from the porch without having to cut through the Kitchen's primary work area (b/w the island and the perimeter cabs/counters.) .

So - I posted this over in Kitchens - and the advice over there is to do nothing over the island and 3 pendants on the peninsula. I thought about this for a moment - and guess what? We almost never turned on that island light. The recessed above were always enough. It was more like that light was for decoration than anything. Now I'm leaning toward nothing over the island. Maybe add a couple more cans - but that's it. Also - I think it may look better - since my hood wall will be a huge statement - with cabinets removed, chimney hood and tile up to ceiling. Having a clear view when you enter the kitchen might be better.