Check the installation specs for your oven - you may find clearances there - if not call the manufacturer.

I had something like you fridge situation before we redid our kitchen. I don't know what the measurement was, but the door of a SXS came close to hitting the island. I don't think it hit, but you sure couldn't walk around the open door (good reason to get the grazers to shut it ;-) ) and that meant folks coming into the house from our much used side door got blocked. You don't appear to have that kind of traffic issue. My utility room fridge has about 31" from door handle to cabinet moulding. The single door of the 33" fridge opens fully, it's against the wall, so no need to get past it, but service would require some shuffling. The drawer opens fully, but we stand to the side of it. The fridge we had in there originally would not open fully. It was also single door. You have more room and would have smaller doors -- I think you'd be functionally okay with a FD, but no one will be able to walk around the open door and it may not be comfortable for you.

THANK YOU everyone for your wonderful feedback. With your input I am much closer to figuring out this area of the kitchen. Of course, along the way I still have a follow-up question or two. 1) The link to the other hood thread was really useful. We will have storage above the cooktop. I will have to measure but it would be great if we could fit our 12qt pan up there. Perhaps our cast iron Dutch oven or cast iron wok could fit on the other side. 2) If cast iron pans hung on the back wall, above the rangetop but below the hood, would they interfere with the ventilation? (I still subscribe to the "would be too ucky" camp, but my hubby would really like to do this for 3 or 4 of his favorite pans, so I am tryig to keep an open mind.) 3) For those of you who have a pull out base cabinet, is 6" wide enough to store several bottles of oil, cooking wine, etc? Would 9" be better? I suppose hard to average, but can anyone tell me how many bottles can fit on a shelf? Do the bottles tend to fall over when you slide the cabinet in and out? I am starting to think one pullout will only be able to handle bottles, and I will have to plan something else for spices, likely in an upper cabinet. What are your favorite ways to store and make spices easily accessible? I always like the look of the drawer inserts, but I doubt we will ever have all of our spices neatly in the same size bottles. We buy large containers of garlic powder and parsley, "regular" bottles of basil and oregano, and often buy small half size tins of infrequently used spices. We always seem to have a large collection which currently involves constantly hunting through 20-30 bottles to find the wanted one. (At times I have tried alphabetizing them, but with multiple cooks they never stay that way for long.) 4) I am sold on the 4 drawer base cabinet to one side. I am thinking 12". Wide enough? 5) Glad to hear the drawers underneath the cooktop should work. Can anyone tell me how deep those two drawers would be (keeping in mind I am doing a rangetop, not a cooktop)? I am trying to estimate how much of our cookware and lids will fit in those drawers. If anyone could share a picture of their open drawer loaded with pans that would be so helpful. I thinking weighing our pans is a good idea. beuhl  Great description of how to plan the kitchen to make sure you have room for storage. I am a list person too, and was slowly making my way towards your suggestion. I think you helped crystallize it for me. My "light bulb" moment was when I reviewed my layout I was starting to settle on. I was pleased with the appliance location and counter flow, but the suddenly realized I did not have a decent place to store dishes or silverware. So I thought I should back up a bit and think through what I needed to store in each area.

I have about the same aisle widths on three sides, with the fourth side (short side) open to the dining area. My island is more of a work table, just over 34" high, and I use it for baking prep. Mine works very well, in part because the DW opens into a long aisle, not against the island, and the island overlaps the fridge and range by only half, so there is adequate step back space for both of those appliances. The seating aisle is actually the narrowest of the three, but there are no appliances on that side, just base cabinets and shallow uppers (10" deep) for storage of baking supplies. My KA mixer is in the corner of that run, but there is an opening to another room directly to the left, so again, it feels more open than if it was in the corner of an L, or against a wall. I usually cite the NKBA minimums when giving advice, but I really like my island, and feel having narrow aisles is an acceptable trade-off. The kids love eating there--they seem to prefer it to the dining table, where we ate every meal when they were young. We have a bench on one long side, a swing out seat on each short end, and a shallow cabinet on the side facing the fridge and range. I can easily walk by anyone sitting on the bench, and can pass by any of my tall, thin kids standing in an aisle. Of course, if the fridge, oven, or DW doors are open, someone needs to detour around, or wait a few seconds. I've posted before that we host the dinners for my large extended family, so the kitchen is set up for easy serving and clean-up (yesterday was family dinner Sunday--I had my mom's cherry pie for breakfast this morning :). Also, I've had a friend staying here on several recent week-ends, and even though she is twice my weight, I had no problem sliding by her if she was working at one of the counters. My house is older, and the marble table was purchased on Craigslist--I didn't have a choice of sizes, although we altered it from dining table height to work table height. If I were designing a new house and new island, I would follow the NKBA recs, but my kitchen works very well for me and my family. If you post your layout, we can help you make the most of the space you have available.