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I am usually a stickler for keeping the working area condensed, but that's more in reaction to kitchens that are too big for comfort. You have other constraints. A lot of fridge tasks are storage oriented, (i.e., not cooking oriented) and a lot of them are dining room things rather than kitchen things, so your plan could work.

Do some more shopping, however. Fridge drawers are expensive. And euro style undercounter fridges are not nice to live out of (been there, done that). You might find that it's more practical for your budget to go with the full sized SZ.

I totally get the counterspace. One thing you can do is make sure the sink is at the end of the island, with just enough top on the end side to set something down. That will maximize the connected space.

Before you go with the drawers plan, do a carefully planned out map of where everything goes? Where is your dish storage? Where are the glasses? Where are your knives and prep tools? Baking supplies? Pots and pans?

You might end up figuring that one large fridge in the kitchen, with storage for less used items in the pantry, is a better arrangement for your life than the extra counterspace in the kitchen.

Also, you can use the dining table as spare counter space. For instance, it's a great place for stashing loaded trays of cookies (either awaiting baking or cooling). It's also a great place for plating serving platters before your company arrives. Basically, anything where you need to spread out.

How far from the main kitchen will the pantry be? While I have no experience with a fridge in the pantry, I do have experience with Sub Zero refrigerator drawers, and a pantry that is just around the corner from the main kitchen.

First, I am more of a mis en place cook. I like to gather everything I need first. And then cook. But I don't always do that. And even when I don't, it's no big deal to pop around the corner to the pantry.

Secondly, I am still amazed at how much those fridge drawers hold. ALOT! If you are near grocery stores, and you shop often, as we do, you are golden. Even if you have a lot of guests, that fridge in the pantry will be like spill over and no big deal to go in there to get what you need.

Given my experience, I vote for the counter space.

Ivette

To me, it sounds like a very workable plan. I have a counter-depth fridge in my kitchen, with an auxilliary fridge and freezer in my walk-in pantry located about 15-feet down the hall from the kitchen's prep area. I keep the stuff I cook with most in the kitchen fridge (I presume you'd keep that stuff in your drawers) and then walk to the pantry once or twice per meal for whatever I need there. SO Not a problem.

But I did hear a disturbing refrain of "Used to more counterspace." --
Make a list of the countertop spaces you use most now. (Three feet to the right of the sink, two feet to the left of the cooktop -- etc.) Now list the countertop space you rarely use. (There might be a lot... Or none, if your kitchen's really well-designed.) When I did that exercise, I was very surprised to find that only two small countertop areas (about 6 linear feet) were REALLY used heavily. And that I had another 4 LF I used occasionally, and 12 LF that I almost NEVER used because it wasn't located in my main work areas.

So don't just go for 'more' countertop space -- Sacrifice if neccessary for the space you need. Add in some overflow space for appliances, clutter, fresh flowers. But then stop sacrificing for 'more' if you don't need it.

I thought I posted this but it didn't take, or I put it in the wrong thread.

If fully integrated is in your budget, you may be able to place the fridge unobtrusively in a spot that it not technically the kitchen. I live on the bedroom floors of a large 1840 house and placed most of the kitchen in the newly recreated bed alcove, but the fridge (and a small island) are technically outside this alcove in the living room. (I used a SZ 700 Series)

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