Glad to see the fridge and freezer on the same wall. Looks good!

Much improved, from my perspective, by repositioning the freezer and all the "action" food storage places togther.

My only worry is whether you will have enough space to store your commonly-used dishes near the DW. In my house I keep only a few place settings of my every day dish sets near the main work/storage zone. (And none of the more-occasionally used pieces like cream soup cups or demi-tasse sets.) Those items, and any more than a few of the commonly used items are stored out of the work zone. It's easy to get hooked on the idea of keeping all likes together. A good plan, but taken to extremes, I'd have three soup tureens hogging too much close-in valuable space. When needed, I'll be glad to fetch the tureen in from side board!

One other thought; I love the curviness of the end of your island but the clearance distance (measured from counter-edge to corner, not from cab to corner, right?) seems a bit skimpy. I'd consider scootching the main aisle in a bit to capture a couple of inches to add to that clearance. That will only work if you aren't a two-cook kitch. Two cooks need the extra inches. But 42" is OK for circ., 44 or 46" would be better. Just a suggestion.

And finally, have you considered whether the freezer or pantry is the most common destination when "shopping" for ingredients in your kitch? If you swapped the frezeer and pantry, some of the pantry wuld still be right at the aisle opening, but the freezer would also be closer. You could use the far end of the pantry for the less-used items. It really depends on your food storage patterns. You could keep a list of what you get out of where for a few days and see what would work most efficiently for you. The pantry could have a decorative hutch-i-ness to it, perhaps with a cookbooks shelf, or glassed doors with prettily displayed serving piecesto compliment the dining function in the alcove. Or not, as you prefer.

The main thing are the improvements of moving the freezer nearer the action area and repositioning the DW.

HTH.

L.

"...the sink has moved to the other end, freeing up counter space nearer the ovens and the new pantry. Dishwasher is now beside sink..."

Except now the DW opens into the back of someone working at the cooktop... If that person takes a step back and the DW is open, they will back into the DW door. If they also have a pot of boiling water (or anything hot) in their hands and they stumble b/c they backed into the open DW door, it can be dangerous!

Hi Carol.
You've done a lot of work on this! I love the curves on the islands.

Where is your clean-up zone? I'm thinking it should be above the DW, but that's where you plan to do prep...I think you might have a conflict there.

Is the pantry/fridge/oven wall going to be 30" deep? If so, then the 6" behind the oven can be used for a tall pull out, or maybe a broom closet accessed from the side. BTW, I love your idea of using the pantry as you've stated. Here's an idea:
Doors open:

Doors closed:

It's 42" with a 36" counter space (the rest is taken up by cabinet and hardware to allow for the pocket door), but I would love to have 48" as I think that would be the perfect size.

Do you think you have enough counter space? Do you bake a lot? If so, where will you place your goodies to cool?

I love the breakfast room (?) - seems like that would be a wonderful sunny area! Do you have enough room for your table and chairs?

HTH a little.

One other thing....your cooktop island is much too shallow...it's even too shallow by the NKBA's standards (which, IMHO, are not good enough).

The NKBA recommends a minimum of 9" of counter behind a cooktop or range in an island or peninsula installation. That means your island should be a minimum of:

1.5" counter overhang + 24" deep cabinet w/cooktop + 9" counter overhang beneath it = 34.5"

You only have 29"....far too shallow...especially since you will (1) have traffic passing behind it and (2) your Beverage Center & DR storage are right behind it. Please...make that island deeper for safety's sake! (If it were me, I would have at least 18" behind the cooktop (with no seating, 24" with seating).)

It looks like you have the space...there is a 54-inch aisle behind it. Reduce that aisle to 48" and add 6" to the island and it would be better.

it looks great...what color is your granite

i have to agree with buehl that it could be a potential problem which seems easily solved by moving the cooktop down a bit toward the curved end of the island. then, you can turn straight around to get to the sink. beautiful design-- and would love to have 2 whole 'fridge and freezer units!!
kawh

Thank you everyone. Sorry to be slow to respond but we were away for the week-end.
You've brought up some excellent points that I hadn't thought of - the dishwasher across from the cooktop, especially. Also, the depth of the cooktop counter. I had wanted to make it wider but didn't want to go too far into the corridor for fear that the alignment with the stair up to the kitchen would be off, making it seem like you were walking into a counter. I've toyed with curving that counter so that it lines up with the walls at each end but is wider in the middle.

One of my big problems is the post holding up the ceiling. I have had to take all my measurements off of it and it restricts where I start my islands. Now, after remeasuring it this morning, it seems that it is actually 6 inches further into the aisle than on my plan. Aaagh! I may have to take the expensive route of putting in a major beam to span the entire length of kitchen and dining room and getting rid of the post.

The consensus seems to be that the clean up zone is a bit skimpy, leaving less room for open counter space. On my last plan I had the dw as part of the 12 foot wall, across from the sink but now that I've moved the sink to the other end, I can't do that. I would love to have more counter but I've run out of space!

Luv2Laf - thanks for the pictures, I've been trying to find something similar. I note you don't have handles on your cabinets which would make them easier to tuck into the pockets. How do you open them? Are they on a touch spring? Any problems and do they get grubby with fingerprints?

The breakfast area is small but it works for us now so we are used to it. When there is a crowd, the dining table is right there. As for dishes, I think there is enough storage space for everyday dishes in the drawers across from the sink. The not so everyday dishes will go in the dining room buffet and the new 9' unit along the office wall.

The granite is a dark green with with blue undertones and chartreuse veins in it. It is gorgeous! I will try to post a picture.

Thanks everyone. Back to the drawing board. It is wonderful to get such great feed back. I am so close to this thing that new eyes are needed.

Carol
Here's my granite: