Hi carecooks: I'm kind of like my bread drawer. We switched from a standard depth fridge to a counter depth one with the reno, so I thought I'd keep our bread in the drawer rather than the fridge because of the lost fridge space. However we ended up keeping regular sandwich bread and tortillas in the fridge anyway to avoid mold. (Some of the tortillas seem to get moldy really fast, like a few days, if they're at room temp.) So we use the bread drawer for oatmeal, crackers, MW popcorn, stuff like that. Now I'm thinking I should use it for pasta too, because that gets kind of buried in my pantry. I like having the acrylic top -- I don't know if it really keeps things fresher, but it makes me feel like it will! And regarding #3 above: weigh the food processor first and ask the cabinet maker/supplier about keeping it in a drawer. I thought I would keep my KA mixer in a drawer and our cabinet maker said a pantry shelf (built in, not a roll out) would be better because of the weight. I do keep my blender in a drawer, with the glass part separated from the base due to height. (It's in the drawer in my first picture above.) Regarding #2: set them up on the counter(or better yet in a box) how you would imagine them in a drawer, giving yourself the confines of the planned width and depth of the drawer, then measure how high they go. My skillet handle fits in between pots on an angle because it's so long, so I had to work around it to make things fit. Someone posted a picture of how they hung their pots in a cabinet... maybe the "hidden gems" thread? It was clever and nicely organized.

JudyDel...it depends on what you store in them and how you want to store those items. Are you OK with stacking your casserole dishes? Or, would you prefer to have them "1 layer" deep? If the former, then I think 2 drawers would work; if the latter, then definitely three... Personally, I think I would prefer three drawers. In my kitchen I have a 27" wide, 3-drawer cabinet where I store my mixing bowls, round casserole dishes, & 9x13 lasagna/casserole pans. They're in the middle drawer. Here's a pic: The top drawer is shallow (I store serving utensils & oven tools like the meat temperature probes & basting syringes). The next two drawers are the same size. The top drawer: The bottom drawer:

Sorry it took me so long to get back to you Beagles. How exciting to see your cabs start to come together! I'm already figuring a visit to my cab maker in the next couple of weeks to see mine in construction. My slabs? We found some Pietra del Cardosa for the island that DH really liked, but it'll have the same etching issues as the Carrara on the perimeter. I'm back to thinking wood top. Sleep is still elusive as now my body clock has been set to a 2a.m. bedtime regardless of how tired I am. I do catch a nap every now and then now. Thanks for asking!

My 10 inch drawers are just right for a big stockpot, le creuset Dutch oven, frying pans stacked (with protectors between them), as well as the assorted other saucepans and lids. There’s room for two of those drawers, and a shallower drawer on top for utensils and the like.