For the overall here[it's a social floor plan-casual] I'd do a U kitchen-sink wall is the middle of the U. Reason is that people migrating in from deck and from family and dining area can use the right arm of the U as a peninsula with stools. Great spot for seating. You'd still be able to have 8 feet width inside the U it appears. Place fridge on lower wall backing up to closets...sink and range inside U-sink about where it is,maybe center the windowscape and range on wall that backs up to corridor over to the left. The island as you have it isn't desirable to me. the range on the left wall means at the peninsula you can do something more visually appealing with pendant lights/back side with panels or whatever to work with some stools and also have just a little separation from the cook's part of kitchen. this will be appreciated I think especially if the dining zone is the only one you are planning. Activities at the range with lots of counter around it will be a little more removed from the middle extremely open part of kitchen where you are suggesting it. You could plumb a small 2nd sink down on lower wall with fridge-perks to that as well.....stylish little zone with added pendant light carrying the theme from peninsula.

I would not put the dishwasher between the sink and range. It would work better on the opposite side of the sink. If someone is cooking and using pots/pans to the right of the range, someone else could be cleaning up at the sink with the dishwasher to the right of the sink. It's our new set up and I honestly love it. Hubby can load/unload the dishwasher while I cook without tripping over each other. Pictures are here: http://ths.gardenweb.com/discussions/4212346/reveal-before-and-after-nyc-kitchen-basically-done#19305396 I recommend a pocket door for the pantry. Otherwise, it would be tight for someone trying to enter the pantry while someone else is opening the frig. I thought about a prep sink too, but it wasn't an option for us due to plumbing limitations. I find that we use the island more for serving meals than for prep. The only time I use the island for "prep" is when serving meals from take out containers. lol If you take out the prep sink, you can add more seating on the island if you install an overhang.

Is Nick's plan that different on the inside? I thought it was mostly the exterior that had changed. BP, I'd considered omitting that wall, but I didn't know how open you wanted the laundry. If you go that route, I'd suggest moving the door down, to put cubbies all along the top wall. I changed the lockers to an area for hanging clothes as you take them from the dryer, maybe with a fold-down ironing board. Or, you might be able to fit a short bench in there, for taking off shoes. IMO, it's OK to explore every option, ad nauseum if necessary, to help decide what you really want and what will really work for your family. In a house of this size and cost, I'd suggest consulting a good KD, after you've considered all the advice (from both forums.) Once you've settled on a plan, bring it back here (with measurements) for a final tweaking. For instance, I see mostly door bases in your elevations. Drawer bases are so much nicer, and can hold many more items. GW discussions--all drawer bases ETA, I couldn't decide on the door swing, so here it is the other way:

do you think there’s any way to get the sink onto that peninsula? Not the sink and the DW, and a prep space, which should be beside the water source. You could add a prep sink to the peninsula, and keep the clean-up sink in its existing location. With a basement, moving plumbing a few feet shouldn't be a big problem (in the grand plan). You might think that the kitchen is too small for two sinks, but you could choose where to prep, and if you have help in the kitchen, you'd have separate work areas. If you wanted to return the prep sink to counter/serving area, get an integrated cutting board. Having the prep sink on the island would allow you to move the range down toward the window, leaving more counter between it and the fridge, and would give you a bit of step-back space when opening the oven door. I don't think I'd put the fridge any deeper in the kitchen, especially with the narrow work aisle, which is also a traffic aisle to the back door. ETA, I'd keep the wider table. We have a multipurpose room, 12 x 24 on the outside, with window seats and closets on one exterior wall. The other long wall has a cabinet with a prep sink (while it's technically not in the prep space, I love my second sink), another closet and a bumped-in area which is the former exterior part of the chimney. So, we have about the same width to set up tables for holiday dinners. We use 30" x 72" folding tables, which are fine for an occasional meal, but there is no space on the tables for any serving pieces larger than s&p shakers and a butter dish. Every holiday meal is served buffet-style, which is still better than balancing a plate on one's knees in the LR.