And before anyone says it, yes, one would need a sanity check with a 30 foot CT... forgot to correct that one pesky quote....

Are you pulling your range forward to only leave 37 inches between it and the island? Looks like a traffic nightmare. I'd want to leave more space there if possible.

That side of the island is my prep area; will have another sink there. Don't envision too much traffic there; all will learn quickly that that is my busy area.

On the one hand I don't want too much distance between prep and cooktop.... but on the other, it may be another reason for pulling forward 4.5'' vs. 6''.

Traffic nightmare much more likely around the desk area / island seating :( I am waiting to get the perimeter set before I decide final island CT dimensions.

You are going to have issues with venting if you pull your counters forward on your cooking area. Your vent hood will need to be extra deep (custom) or also be pulled forward (field modifications involving a metal fabricator) You actually have quite a bit of room without pulling your counters forward. Also, are you getting extra deep uppers? If not then you are going to have issues reaching them over the deep counters, especially if your arms are short.

It would actually be more functional to do the opposite of what you have indicated and pull the sink run forward a bit, as that would give you more clearance for your faucet, which can be an issue with deep front to back sinks. There are no uppers there to worry about reaching over super deep counters for, and no ventilation issues.

Since you are pulling our normal depth cabs, I'd reconsider coming so far out. We pulled our out approx 3" and it made a difference. We could have gone another few inches but our sink held that back. Our aisle is another foot wide than yours though. I'd come out only 2-3" and preserve more walkway if I were you.

Thanks all; I'm listening and thinking.

Upper cabinets are 15'' deep (I should have specified, good point). Hood is going to be a 54'' insert, with an even larger capture area. (Bacon anyone? :))

I really don't want a straight long run of cabinets, will have a custom wood hood/walls built around the hood liner, with tiled interior down to the countertop; I think it will more interesting with the stepped cabinets.

I do appreciate the feedback and the advice. I have lived with 24'' CTs for too long -- I just really want my baking area to be nice and deep. (Not marked on the drawings, I realize -- at the right end of the long CT run).

I could potentially slide the island 6'' - 1 foot to the left.

However... I like the idea of my prep area and the cooktop being so close. Chop chop, twirl & toss, back to chopping. Is 4 foot distance good for this?

Thanks!

Quick answer. 37" is too narrow for the aisle, but 48" is too wide. 42" is the narrowest I'd go. Mine will be about 43" with overhang. Wait....is 37" considering the overhang or not?

Thanks Breezy. Current plan shows 37'' between overhang on island and knobs jutting out on cooktop. (Said differently, between bottom of cabinets, distance will be around 39'').

I may have missed it but are your slabs in? Love to see pictures; we're doing marble too.

I have 34" from island edge to stove edge (37" from cabinet face to stove face) and love it. (I've been using the kitchen for 18 months) I could have gone a bit wider and mocked it up but this works great for me. (Our kitchen width could not be changed) I'm short with short legs and like to pivot from island to stove. ALL my prep is on the island. People can still get by if needed - but this is not a main thoroughfare. Four of us cook at the same time (the others mostly prep) and this works for us. For many people this may not work for them but for us it's great.

If you are looking for pivot close, unless you are taller than me (5'6") 42in is not pivot-worthy. My current (needs to be remodeled) kitchen has 42in aisles in a "L" shaped kitchen. it's 39in countertop to countertop.

it feels tight when people are helping... it's barely passable when the dishwasher is open... but it does work. But I cannot "pivot" back and forth between counters. It's more like pivot-step.

if you are SERIOUS about having a traffic-free prep area and want to pivot back and forth, I think 39" between would probably be good (so 36-37in between counters). But think long and hard to see if you really want that. Mock it up. Live with the mocked up size a bit. Some people end up loving it. Others feel cramped.

(I think for my remodel, I'm probably going to have to live with the 42in aisle for clean up side, I might shrink an inch or 2 for my prep side, but my prep side is the short side, so it's not quite the same situation as a long wall being "tight.")

Island install is being put off until tomorrow, so input was greatly appreciated and most timely.

Bostonpam, lawjedi, thanks for providing dimensions for pivotable aisle width. Cleanup is at the other sink. While DH will help me prep, for the most part it will be just me prepping and cooking... so maybe I can get away with the narrow aisle. I'll mock up tonight and spend some time with this.

jscout -- Forgot that uppers are actually 18'' deep. That's probably why I went with 30 in the first place.
I'm going with the CC too, do you love yours? After spending 4 months cooking on two single gas burners, one in one room, one on the floor in another, it will be delightful to bring water to the boil in less than 15 minutes.... not to mention no longer having the gas run out at the most inconvenient times.

Just told my installers to proceed with 4 1/2'' pullout from the wall. This will give me 4.5 + 24 + 1.5 '' = 30'' countertops (to the edge).

Well then, if your uppers are 18 inches, then anything less than 30 below might feel in-your-face. My CC isn't in yet. I wanted it installed, but the contractor refused. He wanted me to get the SS backsplash in first. Hard to argue with that. The BS should be ready Thursday, so I could be firing up as early as Friday, although some time next week seems more realistic.