Mine are only 11.5! We re-used our 80 year old cabinets (all new insides and refinished) and in 1927 when they built houses, that's what they did. The downside -- very few appliances will fit under, but that's alright with me because I want them put away off the counter. The toaster and the Breville convection oven both fit (the Breville, just barely). The upside -- the plates and dishes inside are very easy to reach. I'm 5'3". Now 11 would be way too low for most people but going lower than the standard 18 can have its benefits.

To add to the overwhelming response -- no, you do not have enough counterspace. All three primary work zones are being crammed into only 108". Yes, I used the word "crammed". You don't have near enough counterspace for working or safety, especially with the cooktop in the island. IF you want everything in a line (basically, a galley Kitchen), then you need at least: 1.5" counter overhang on the end of the island + 24" of safety buffer/emergency landing space + 30" cooktop + 36" counterspace - the bare minimum, 42" or more is much better + 30" sink base + 24" DW + 1" panel to attach the DW to + 1.5" counter overhang on the other end of the island =========== 148" (12'4") To have 42" instead of 36" for your Prep Zone, add 6" = 154" To also have a 36" sink base, add 6" If you want a decent amount of space for your Cleanup Zone for dirty dishes, etc., without them getting in the way of your meal prep/Prep Zone space, I recommend another foot on the DW side, at least. [Note that this is a bit more than you would need the run was against the wall b/c of the openness of the island.] If you have seating at the island, be sure you have at least 24" of space b/w the back of the cooktop and the edge of the seating overhang for safety. This buffer minimizes the chances of splattering your visitors with grease or inundating them with steam from boiling water. . Things to think about: With your Cleanup Zone in the island, you are putting your dirty dishes front and center and on display for everyone to see. Using the sink to stash them won't really be an option b/c you need the only sink for prepping and other activities. Are you OK with that? Some people claim they will change their habits and be sure to never have dirty dishes outside of the DW in their new Kitchens. Realistically, however, that won't happen. Unless you are militant about it now and have been for many years, it won't happen, at least not for long. What are your plans for venting? I hope to the outside (external). I also hope an overhead range hood, not a downdraft or, worse yet, none at all. Be aware that venting over an island is usually more expensive than against a wall. The hood has to be finished on all sides, be stronger to handle the more and stronger air currents, and larger overall (width of cooktop + 6" for total width and 27" deep). . If you would like some help planning your Kitchen, we need a fully measured floor plan of the space (as Virgil has also requested), a sketch of the entire floor the Kitchen is on, and a few other pieces of information. See the Layout Help FAQ thread from the Kitchens Forum for additional information. FAQ: How Do I Ask For Layout Help & What Information Should I Include? https://www.gardenweb.com/discussions/5500789/faq-how-do-i-ask-for-layout-help-what-information-should-i-include (Taken from the Kitchens Forum's "New to Kitchens? Read Me First!" thread.) Other useful thread from the Read Me thread: Kitchen Design Best Practice/Guidelines FAQ Threads: FAQ: Kitchen Work Zones, What Are They? https://www.gardenweb.com/discussions/5500762/faq-kitchen-work-zones-what-are-they FAQ: Aisle Widths, Walkways, Seating Overhangs, Work/Landing Space etc https://www.gardenweb.com/discussions/5500771/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc FAQ: How Do I Plan For Storage? https://www.gardenweb.com/discussions/5500787/faq-how-do-i-plan-for-storage Humorous discussion of workflow and other layout topics: Looking for layout help? Memorize this first. http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first

I meant to respond about the dishwasher needing to be where it is because I want the kitchen sink to correspond with the window above it. The dishwasher in its current location will work great for me. The trash cans are in the peninsula on the sink side of the kitchen. There is enough space for them to open there because the cabinet next to them faces the opposite direction into my dining room as you can see in the attached picture. Hallett, my concern about having no cabinets under the back peninsula is that I would then need to have posts which I’m thinking could eat into the seating space - I’ve been told they are 3-4” each and that peninsula is only 57” long. What do you think about me putting an 18” depth cabinet there (one facing inward toward the rest of the kitchen and the other one the back, accessible below the overhang), which would allow a 12” overhang off the back (Assuming I stick with a 30” peninsula depth where the counter edge ends 40” away from the back). you still think I should reduce to 24” for 46” clearance? I was thinking 40” is enough based on the stationary door not being a passage way now...

We redid our kitchen a few years back and did most of the work ourselves. Also have hardwood (oak) floors throughout house. We eneded up covering the linoleum kitchen floor with engineered hardwood and it looks great. We did not try to match the tones of the hardwood floors adjacent to the kitchen and went with something very different in tones and grain. As for mixing countertop materials, I think it can look great! We did mostly soapstone and then light maple butcherblock and they look so nice together. I like the way the wood softens the overall look of the kitchen, and it is also a really pleasant (and quiet) work surface.