You're going to have a nice size kitchen! Could you post a bigger picture of the "birds eye view" with the measurements? I cannot read it...

If you're serious about "aging in place", I recommend you read up on the NKBA Kitchen Planning Guidelines with Access Standards (http://www.nkba.org/guidelines/kitchen.aspx & some updates here http://www.bhg.com/home-improvement/kitchen/planning/kitchen-design-guidelines/).

A few comments...

Seating...In general, if you are going to have cabinets (tall) behind the seats, be sure your aisles are at least 48". If you will have working counters or a lot of traffic will pass behind the seats, then increase that to 60".

Also, each seat should have 24" of linear space plus at least a 15" overhang.

How do you feel about all that straight-line seating? Some people don't like it as it is not conducive to conversation.

Peninsula...I noticed that your peninsula is two levels...when a peninsula or island has more than one level, it's usefulness is reduced. One of the nice things about peninsulas & islands is the large amount of space they offer for a variety of tasks...cooking/baking projects, gift wrapping (sure beats doing it on the floor!), grandchildren coloring, serving space, etc. When you split the levels, you remove that advantage (and add to the cost of your granite).

Sinks...Where is the second sink? I only see one and you appear to have very little workspace to the left of that sink, but I'm not sure as I cannot see the floor plan. If there's a 24" DW on that side then you'll probably be OK for workspace. That's the better side, btw, for the DW so it doesn't conflict w/prepping and the range.

If, however, the DW is to the right of the sink, there may be a conflict of floor space b/w the DW and the range. There will definitely be a conflict of both floor space & workspace b/w the sink & range. One of your water sources is that sink so prep will occur on the perimeter counters near the sink...most likely b/w the range & sink. Additionally, if the DW is on the right it will be b/w the sink & the range, refrigerator, and prepping. When it's open it will be an issue getting around it. It will probably have to be closed.

I'm assuming the second DW is with the 2nd sink...is that correct?

Range...The range has very little workspace to its right.

Drawers vs Roll Out Trays (ROTS)...why does your DH prefer ROTS? Certainly not for the economy of motion as ROTS require more action to use than drawers.

Drawers: Pull out drawer/Push in drawer
ROTS: Open 1 or 2 doors all the way, pull out tray/push in tray (wait for it to close all the way), close 1 or 2 doors.

One thing, if you do get ROTS, I would rethink the soft-close on them. We have one cabinet w/ROTS and b/f I can close the doors, the trays have to be all the way in...and w/soft-close it takes longer for them to close. With drawers, soft-close is great! Full-extension, though, is a must for both drawers & ROTS.

How much flexibility do you have? "some flexibility" is rather vague...

I'm also asking how much flexibility.

Talking on a more general level, assigning functional zones to places - the right side is a snacking/cleanup/dish storage. The left side is cook and bake ?maybe?.

The main flow problem is ring around the island - the easy example is get a beer from the porch!

More than anything, below is an example of aligning functions a bit more. It's not intended to be a final kitchen plan - it's a sample of aligning pathways and grouping. It includes stuff that may be too late to do - moving the slider, the garage door and the left side window.

{{gwi:1912513}}

Here is a link that might be useful: album view for clearer drawings.

I'll have to look at things in more detail when I get a chance, but if you have more cabinets than you KNOW you'll need, leaving space for well-thought-out furniture items is a great way to add to a kitchen, and much cheaper. A desk like you were thinking, or a baker's rack for plants (maybe pies?), or that crazy old Hoosier cabinet in the garage...

(A table instead of an island is great, too, but be sure there is electric service to it.)

Sorry about the small pics, I was trying to have "clickable" thumbnails as suggested in the instructions, but guess I didn't know what I was doing as the "click to enlarge" didn't work. I hope the ones below are better.

Thank you for the helpful comments offered so far.

Buehl--the peninsula as planned is all one level. I was suggesting that a table and separate butcher block might work since DH is always hauling out a cutting board. You made a good point though, and maybe he wouldn't have enough room on the butcher block. I'm not too sure about the seating either. I'm picturing people talking to the cook, so straight-line isn't too much of a problem. But my mom has an old farmhouse with a table in the middle of the kitchen and people always sit all around the table so you can't use it for food prep. I do like the way bmorepanic has drawn the seating.

The second sink is opposite the first one. Both dishwashers are to the left. The side of the kitchen near the porch is for DH cooking, the other side for my baking and clean-up.

Do you think that the island will make up for the lack of counter next to the range, or is that too much turning around.

I don't know why DH likes the doors with roll-out trays, other than we used to have them in a kitchen he loved. I've given him your argument, but I'll show it to him in writing--maybe an impartial opinion will help sway him.

Flexibility--doors and windows can still be moved.
bmorepanic--thanks for the drawing, I like that island set-up better. We had the second dw and sink on the opposite side because DH envisioned using it for pots, pans, etc. that he used while cooking and having the other one for serving dishes. Does that make any sense? And the beer example is great! I was actually thinking we might need a separate bar frig for drinks.

You've given me a lot to think about. I had thought that I had my "dream" kitchen and now realize I have a lot more work to do. Keep the good ideas coming!

There are problems with the initial plan, as pointed out. I could love Bmore's plan, but I would want more of a baking center, and suspect you would feel the same. You could move the pantry/laundry door to the left, probably requiring elimination of the junque counter, maybe even scoot the stove a bit to the left, so you can L the clean up counter around the corner and make a baking space across the pantry doorway from the oven. This would also put the baking area in reasonable proximity of the working side of the island.

Chopping off a corner of the island is something I personally wouldn't do, but that's a personal preference thing...and something Bmore seems to often prefer and something I always object to. :-) I think it would still be a workable option to put dh's prep sink under the window, leaving the island free for multiple uses...A personal preference thing, and I can see it working well either way.

You have some great ideas about separating your two areas and have a great start. I had doubts about making a decent laundry room that was that long and only 6 ft wide, but Bmore's plan convinced me otherwise!

It's because of the twins. Most people have the doors opposite each other. So the ref opens in front of the side landing counter so the island becomes the landing zone. Sous Chef position! It is always possible to have both doors open in the same direction, but nobody does that.

Somewhat, I want to flip the range and the twins.

Anyway, back to prices.

Moldings are expensive. Sometimes, I think they can exceed the cost of the cabinets.

Specialty cabinets are expensive - that pantry cabinet with pullouts will be a lot more than the empty cabinet. Stuff like trash pullouts can be compared to the cost of third party one as long as you remember that the third party one will boost your installation costs.

Corner units are pricey. They are big and usually have specialty mechanisms that cost a lot. In a kitchen the size of yours, you can skip them and simply have a void corner under the counter top.

So above eliminates the tall, wide pantry and two corner units. And about 4 other cabinets here and there. Add back for a narrow pullout unit (say 12") to provide clearance for the frzr door and some up charges to increase the size of some cabinets. It uses less moldings.

Consider cutting some or all of the door panels on the exposed ends and using skins. Consider wrapping the twins with a drywall surround - it's cheaper than the wood.

If you are ordering a painted or glazed surface, be sure to find out specifically the upcharge - it can be as much as 25% of the cost.

In general, ask for a detailed estimate. It can be eye opening.

Drawers are much more efficient than pullouts as buehl said. Drawer cabinets are more expensive than roll-out cabinets, but the difference isn't that much. I really urge you to consider having most of your storage in drawers.

I'm not sure what the twins consist of? Two fridges, one fridge, one freezer? If you don't absolutely have to have that much cold storage, have you considered a french door, freezer on the bottom one. I'm sure it would be less costly and take up less space. Maybe even move it to the corner where the tall pantry closet is now with a little tweeking. I would not want it located where you have it now, but that's me and not the 2 of you. I know how tough this can be having just gone thru it myself - on paper still. Will construct shortly. Scary but I can't wait! I'm also wanting to put the dishes in a drawer - great idea for the aging in place thing.