We have a (smaller, older) wet bar near to the kitchen and I'll be honest, we almost never use the bar sink. We do have an Scotsman automatic icemaker there that is used all the time. Apparently we love ice! We have a separate wine cellar, so we are only storing hard alcohol in the bar, but I do wish we had a small fridge to chill bottled water and mixers (soda, tonic, etc). They are just stored on shelves now, along with all the glassware. We keep our blender in the bar which is really handy (margaritas- that's usally when the sink is used). I've thought about moving our Keuring to the bar from the kitchen counter, but along with the k-cup carsouel it would take up too much of my limited counter space. Your design looks awesome btw!

(obviously!)

I think the best way to address your concerns is to ask yourself.. How do I cook now (or in your "before" kitchen)? Am I happy the way everything works? How can it be better? Is there anything you keep wishing you had--to use--while cooking in your "before" kitchen? What was definitely not working? What worked just fine? The answers will tell you whether you will use all those appliances and if you need the sizes you have. These are the questions I asked myself...and the answers helped me eliminate some, add others. Here are the details...what drove my appliance (and other) decisions as well as the results... Oh but first, my kitchen is basically 10'6" x 15'8" with one wall extending another 6' where the original house design called for the washer & dryer. The old W/D area that I had converted to a walk-in pantry was demolished and became the location of the corner pantry & ovens. In my old kitchen, I had a 36" double-bowl (equal sized bowls) sink, 36" standard depth refrigerator, 24" DW, 30" range, & large/family size countertop MW (sitting on an inexpensive MW cart). We're just a 4-person family but I often end up cooking two meals, or at least 1-1/2 meals every night...b/c I have Celiac Disease but my family does not (and I have decided not to force the rest of my family to go gluten-free!) I frequently ran into the problem of needing to use the oven at different temperatures for the same meal, use the MW for differently cooked veggies, etc. This meant that I often had food sitting out that had to be warmed up to eat (or I just resigned myself to making my food after everyone else's was done!) My DH cleans up and we were constantly bumping into each other while I was prepping and he was cleaning up (we only had 24" b/w the only sink & range). We also seemed to be constantly competing for the sink even though it had 2 bowls. When I baked, I had no room to work...basically either the kitchen table (it was an eat-in kitchen) or the 24" b/w the range & sink. It was the worst b/w Thanksgiving & Christmas, but it was pretty bad the rest of the year as well. So, when I designed my new kitchen, I took all those things into account; so I have... A kitchen that has cabinets & counter in a shallow "U" (I love the "U" shape!) plus along the window wall (where the table used to be...in a very tight space!) 36" double-bowl (1-1/2) main/cleanup sink in front of the bay window. The larger bowls fits my largest pan & cookie sheet flat. 15-3/4" square prep sink on the other side, where the cooking appliances are 30" MW drawer (crucial!) 36" Cooktop...OK, I probably don't need a 36" but I wanted the warming element + a bridge element and none of the 30" cooktops had both. 30" warming drawer...that I use 5 or 6 nights out of 7. I'd rather heat up a shallow WD than a 30" oven for warming, especially in the summer. 30" double ovens, w/Trivection on the top & convection on the bottom (Trivection combines...

I have a similar wall in same type layout. Since storage space was my biggest issue, I went deep! I hadn't considered deep ... I certainly could do that. I assume you have pull-outs behind the cabinet drawers? Some of those appliances will have attachments that can be tricky to store. How will you accommodate them? I'm thinking baskets mounted on the doors? I had thought about that. I'm thinking of dollar store plastic baskets to sit on the pull-outs next to the appliance itself ... labeled with the name of the appliance to which they belong. If I "go deep" (and that idea's growing on me), it'd be really easy to put the basket at the back-back of the pull-out. Also, I'd already thought that some appliances might live in dollar store plastic baskets themselves. For example, my manual food processor and my immersion blender could both live in baskets on the pull-out shelves, which would allow me to bring out all the parts in one fell swoop. and since you say you have a lot of small appliances, maybe more drawers Not too deep, but measure your appliances to see how much depth you need. Eh, I don't particularly like the idea of small appliances in drawers. Do I have a reason? No. Put your largest and heaviest appliance on the counter against a wall (your KA mixer or coffee pot)and see how much space you need to get your hands around it to lift it out. That will let you know if 18" is wide enough or if you need 24". I suspect 24" is what you will need. Good advice. Without having done this yet, I think the Electric canner will be the widest small appliance. The only negative I can see to pull-out shelves is that they'll be permanently fixed, so I need to consider carefully the height between shelves. Yes, you need pull-out shelves. I'm convinced of this! You'll probably find yourself using a shelf for food storage of large items like cereal ... Yeah, but I'll have a walk-in pantry for food storage. (But not cereal storage. We don't eat cereal.) But can you turn the cabinet so it opens from the side and avoid expensive pull-outs all together? I see the point, but -- no -- won't work with the overall plan. What are your plans for your lower corners? I have a U kitchen, and in one corner I have a Super Susan, housing mostly small appliances (plus colanders, since it's near the sink). I see the point, but I'm planning to keep pots and pans in the Super Susan (between the sink and the range) ... I think I want to keep the pots and pans in the main work area; they are used every day ... whereas the small appliances are used occasionally. The other corner will open towards the breakfast room /have a pull-out shelf for my husband's BBQ stuff. I had considered going with a second Super Susan, but I don't think it could hold all the small appliances, and then I'd have to find another spot for his BBQ stuff. I suggest you come up with a storage plan first, so you know exactly where you will be putting things. Include everything: stock pots, plastic storage containers, cookie sheets, spices, potholders. Prioritize the things you use the most, put them where they are used most. Already done. Spaces are assigned throughout the kitchen and pantry ... I'm optimizing this one space at the moment, but I've not ignored the whole kitchen. Will your cabinets be inset, framed, frameless? Asking because I have a 24" deep pantry - 3 shelves in upper cabinet and 3 drawers below. Frameless ... I'm thinking your description is "almost right". I'm thinking three pull-out shelves in the upper cabinet + 3 drawers below are the right answer ... or 6 pull-out shelves. I like the 12" sideways facing idea and I like the setups in your last 2 inspiration pics. Do you also have a broom closet somewhere? Yeah, broom closet -- well, I'm calling it a cleaning closet, but let's not quibble -- is going beside the small appliance cabinet in question ... so the broom closet actually is the reason the cabinet can't open from the side. Thanks, All, for these ideas.