Until the real kitchen designers find this, I'll take a stab at it.

I would definately swap out the frig and wall ovens. It would drive me crazy to the frig so far away from the central kitchen area. To add to the misery would be no place to stage refrigerated items as I load or unload the frig.

I don't know if you have read threads about single height islands but it definately seems to be the favored of the two. I've had a large single top and LOVED IT! It was the focal point of an area very similiar to yours. We've since moved and that we'll create another large single height countertop.

Good luck.

Since you say the Fridge location works for you, I would go with Option 1 if you really cannot move the Ovens and Fridge. Both options have barrier islands that would constantly be in your way as you go from Fridge>Sink>Cooktop>Fridge, but Option 1 is similar to your current kitchen and much less intrusive than the island in Option 2. Even the addition of the Prep Sink to Option 2 does not help you because you still have that island's corner is still in the way between Prep Sink and Cooktop.

If you do decide things can move, here is an idea. I deepened the island's top (Prep) counter to 30" deep so you still have decent space if you lower the bottom (Baking) counter and won't be dropping things off that back edge. You can either pay for custom deeper bases ($$$) or use stock cabinets and simply build a 2x6 base in the middle of the island to get that deeper counter.

By putting the Prep Sink in the current location, it is convenient to both Prep and Baking Counters. If you like this layout, I would recommend putting a pullout trash somewhere somewhere on the top side of the island because the top aisle has now shrunk to 36" and a standalone can may be in the way there.

Great ideas! New eyes looking through different lenses really helps.

Aloha2009 - Thank you for the island thoughts. I had seen your current layout thread. After your comment, I went back and paid closer attention to the advice you were getting. Almost makes me think about putting the cooktop in front of the window instead of the sink. We probably could buy a hood for what it was going to cost the replace the window because a 48" bay is not a standard size. I'll be interested to learn what you decide.

Tracie.erin - Thank you, too, for the GREAT idea about making the cooktop side of the island 30". We could steal some of the space from the aisle (make it 39") and some from the open space between the kitchen and FR (reduce it to 42").

The only problem with moving the refrigerator is size: it requires a 36" by 36" space. That's 12" deeper than the wall oven cabinet. Also, I think the layout, though to scale, makes it look further away than it is IRL. You are absolutely right that it's a hike to and from the cooktop. But it's only 48" from the current baking area to the center of the refrig. The baking area top is a good landing spot, both for putting away groceries and for retrieving things.

Moving the cooktop to the wall is intriguing. I'm concerned that it would be too close to the sink and water -- and wouldn't allow much space on either side of the cooktop, since we only have 162" along the back wall before we run into the dining area windows and baseboard heater.

Finally, about the second sink. I'm not being precise with language. I've labeled it a "prep sink." But what I really want is a second sink for coffee making, for getting a drink of water -- to keep those sorts of activities out of the way of the person doing the cooking or prepping or cleaning. A second sink that also put water closer to the baking area would be a bonus.

Again, thanks to you both for the ideas and the time to consider alternative layouts.

39" between the cooktop and the DR table???? Yikes! It looks like you have no safety margin behind the cooktop either...is that correct?

If there were no cooktop on the peninsula, the aisle b/w the peninsula and table should be more like 44". With the cooktop and a very minimal amount of space behind it on the peninsula, the aisle should be more like 54".

If you must put the cooktop in an open location like a peninsula or island, you should have at least 24" on each side for workspace and landing space. With no seating behind the cooktop, 18" to 24" to protect passersby from splattering grease, scalding steam, etc. If there is seating, then 24" b/w the back of the cooktop and the edge of the seating overhang.

With that said, option 2 is better...but not ideal (mostly b/c of the location of the refrigerator and the fact that the island is a "barrier island"..in both options).

Aisle widths...are you measuring counter edge-to-counter edge or cabinet-to-cabinet? You need to measure counter edge-to-counter edge. If you're measuring cabinet-to-cabinet, then your aisles are 1.5" to 3" narrower than you show. Counters overhang cabinets by approx 1.5".

You're keeping the cabinets, so I'm assuming the cabinet sizes available are what you show. How about this?

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You have a tile floor in the kitchen...does the tile go under the cabinets as well? Has the tile been damaged at all underneath? What does the tile floor look like under the cabinets?

Buehl's adjustments look pretty good.

For the greater separation from the dining area DH would like, how about adding it to that plan by finishing that end of the island with solid wall or divider of some type? Either full height for art display or partial height for a tidier kind of openness? Or something in between. Same for that end of the counter, with bookshelves facing the dining area or solid wall?

As for double-height counter, sure, but have you considered one island section all the way across, not lengthwise, so you have room to go crazy with the roller? That area would also be available from both sides for other duties as needed. Like chopping by the stove.

Buehl- Thank you! I respect and admire your kitchen design expertise and appreciate your thinking about ours. What a masterful Occam's Razor approach to the island. It pares things down to what's needed and provides space to reposition the refrigerator.

To answer a couple of your questions ...
The pop-up downdraft has essentially provided the safety margin between the cooktop and the dining table all these years. Right now we have 48" between the back of the peninsula counter and the table - and it's a 30" counter. Still, I take your point about the optimal clearances.

In the overall first-floor layout, the aisle measurements are counter edge-to-counter edge (or oven door handle to counter). As I've changed the aisle space in the kitchen-only layouts, I just added to those numbers. Your point is an important reminder, though, because the current counters just barely project over the cabinets. The newer baking area top projects 2" which I prefer. So I do need to take the extra counter width into consideration.

The tile does not go under the cabinets. Fortunately we still have plenty of the original tile. All the times I've lugged that tile from basement to garage to outdoor shed will finally pay off!

Rosie - A very good idea about a way to create some separation from the dining space. A partial wall at the end of the island is a great solution -- especially since it would mirror a short (30") partial wall at at the other end that marks the break from dining area to living room.

As to the lower height counter, you're reading my mind! I started with the idea of having the lower section run front-to-back on the left (instead of along the length of the island). Not sure why I changed my mind on that. Should definitely reconsider that decision.

Again, thank you both.