You could do at least 1(or more) as a set of 42 inch drawers. This would be great for dish storage, pot & pan storage, etc. The only bummer is that none if these big drawers would be close to your dishwasher or stove. If it was. Me, I'd keep two of those unknown spaces as 42 inch draws and maybe split ine in half.

Thanks Rachel. I'm bummed. I just checked and my cabinet line does not offer 42" drawer bases. I would have like to go as large as possible, but one 36 means only 6 inches leftover. That wouldn't be practical.

On the buffet side, I'll just get a 36 and then and a some fillers. I just realized it's only 39" there and not 42". I am also going to shrink the island sink base to 33 which will give me a full 48" leftover. I have so little in the way of kitchen items now that I don't know what kind of storage I'll need.

I'm so glad for you - you've been working hard at this for a long time. This is kinda dis-jointed so take as just some thoughts.

The cooktop run is really
27" P&P, 3" slanted filler, 36" cooktop cab with p&p underneath, 3" slanted filler, 27" P&P. Take a min and think about if you want to pile your pots or store them on edge - makes a difference in how deep the drawers are on at least one side.

The cleanup run is a good place for dishes - accessible for the micro, from the range when you just want to plate-up drinks, setting the table, etc. Just like every location other than beside the oven, its defect is that people setting the dining room table will tend to cut behind the chef.

A lot of dishes can fit on 10-11" open shelves - like over the sink between the two cabinets. Hint, hint, hint - bare wall is kinda uninteresting to look at over the long term.

You could consider ikea grundtal shelves (just stainless rails) there - they're pretty neutral, but think about it now because they are the damn metric, so they come in funny sizes - like 31" and 49" trailed by odd fractions. They stay pretty clean because the action of putting dishes on/off knocks off most of the dust.

If you did a 15" and 27" at the ref, You could store most wraps, baggies, napkins, paper plates in the 15" and still have space left over in the 27". What about over the ref? Salad spinner? Extra set of dishes? More baking gear?

Personally, I moved the foil and parchment paper near prep-cooking - or in your case over near the oven. It only took me 30 years to figure out that I only used those in the oven. I also have waxed paper that I'm trying to use to replace some of my plastic addiction.

The baking run needs at least one filler - 1.5" if you trust your builder, 3" otherwise. Because both ends have a wall and it ain't built yet, it's very tricky to be exact.

You are so right about the cooktop fillers. I completely forgot about those. So 27" will give me 24" on the inside. That should be plenty for spices, utensils, tin foil, and parchment paper. I'll have a pots and pans drawer in the center.

Yes, I am struggling with a design over the sink. I have not ruled out shelving. And, yes, I would be concerned about dust, but the dishes will be used daily, so that should be a problem.

I decided on 30 inches at the MW plus a 12 inch fake door front and an open side for trash. I forgot to plan for trash and I don't want a pullout. It will hide under the microwave and be accessed from the side.

Over the frig will be a drywall niche only. I'll store lots of things in the pantry and I will use over the ovens for baking pans. Extra dishes? HMMM...I'm not sure yet. Serving dishes too. They could go in the pantry.

I do trust my framers, but a filler on the baking run would be okay. I'll keep that in mind.

Thanks so much!!