Hapikat...welcome to the site! (I meant to welcome you on my previous post!) First off, I recommend taking a step back and reading the following information/questions. Meanwhile we can help you with your design, but the information below would be very helpful. Yes, I know you're in a hurry, but time spent upfront will save much more time down the road in mistakes and disappointments (bad design/bad work flow/overall look/etc). Not a guarantee...but less likely. One comment so far, your appliances seem crammed into a small place, I suggest spreading them out somewhat. I think you need not only elbow room, but also counter workspace, of which you very little of right now. First step: Take the "Sweeby Test" It will help you define what it is you want out of your remodel (besides new "things"). Next, evaluate your current kitchen...what works, what doesn't AND what do you like, what don't you like (not always the same thing!) How many people will be working in the kitchen? Do you have children? If so, what age range (infants/toddlers, young, preteen, adolescent, grown)? These are just a few of the questions to ask yourself. See Beginning a Kitchen Plan While doing the above... Think about and set your budget. Keep 10% to 15% in reserve for emergencies...those unexpected surprises like insect damage, unsafe floors, etc. When walls are opened up or floors pulled up, you sometimes find unexpected situations...sometimes good, but probably not so good! Design Layout: Once you've figured out what it is you want from your new kitchen, it's time to start thinking about the layout itself. * The best place to start is to draw up your kitchen (to scale, if possible) without cabinets & appliances. This means measuring everything...walls, ceiling height, widths of doors & windows, distances between windows, walls, doorways, etc. * If you cannot move plumbing or gas, mark them on your drawing as well. * Mark all doorways & windows (w/dimensions) and label them as to where they lead. If they're actual doors, mark how they swing. * It also would be helpful to see the connecting rooms, even layouts so you see how they interact with the kitchen and/or extend the kitchen feel and flow. * Make note of traffic flows in and out of the kitchen Make a list of things like: * What are your goals? E.g., more counter space, more storage, seating in the kitchen (island? peninsula? table?), etc. * Do you plan to merge two rooms/areas (e.g., Nook and Kitchen into a Kitchen only) * Where are you flexible? .....Can windows or doorways change size? .....Can they be moved? .....Can windows be raised/lowered? .....Can any walls come down? .....Does the sink have to be centered under a window? .....Does it have to be under a window at all? * Do you bake? Do you want a coffee/tea/beverage center? * What appliances do you plan on having (helps to figure out work flow, work zones, and types of cabinets...upper/lower vs full height, etc.) .....Range or Cooktop? .....Single or Double or no Wall Oven? .....Warming Drawer? .....MW? (Advantium, drawer, OTR, countertop, built-in, shelf?) .....DW? Standard or drawers? If drawers, 1 or 2? .....Refrigerator CD or standard depth? .....Vent Hood? .....Other? Sizes of desired appliances (e.g., 30" or 36" or 48" cooktop; 36" or 42" or 48" wide or other Refrigerator? Counter depth or standard depth refrigerator, etc.) * Pantry: Walk-in or cabinets? ***** Very Important ***** Is there anything you: * Can't live without? * Definitely don't want? * Would like if you can find a way? This information will be valuable to not only you, but also any Kitchen Designers you may hire or talk to. Additionally, if you've been haunting the site, you'll notice that we also help with almost all aspects of the remodel, including layout help. If you do ask for help, then all of the above information will help us help you. Sometimes we stray from what you think you want to give you some ideas that you might not have thought of, but it's your kitchen and you can veto anything...we may argue for something (we're good at that!), but in the end it's what you want. And remember, we are just giving you ideas and possible layouts, in the end when you finalize your design it's whatever you want and decide on! After all, this is your kitchen! [Keep this in mind if/when you use a Kitchen Designer--it's your kitchen, not his or hers...don't let them talk you into anything unless you're sure it's what you want!] Good luck and welcome to the Kitchens Forum! Links that might be helpful: Sweeby Test Kitchen Forum FAQ Kitchen Forum Acronyms Beginning a Kitchen Plan Finished Kitchens Blog Appliances Forum Kitchen Forum threads that might be helpful: Read Me If You're New To GW Kitchens! (Help keep on Page 1) Best advice from this forum Care to share your best kitchen storage ideas? Now that I have [X], I think I could have lived without it tray cabinets - top 1/2 wasted space What do you wish you had done differently? Here is a link that might be useful: Thread: Read Me If You're New To GW Kitchens!

Deee, thank you so much for going to all that trouble to find the link for the CD fridges. Holligator, again, I am so relieved to know you have this exact one and love it AND it looks great! Momj47...thank you for that link. And last but not least... Kathy NY...THANK YOU! I don't know how that happened, guess I just clicked on the wrong one! I did go back and look and it says the KA is 24 3/4' without door & handles and 30" with. OMG, I can't believe that I did that and I have been fretting over it and involving so many people in my dilemna. I feel horrible. But, everyone has been so nice and helpful! But, there is still this issue of 30". Our fridge now comes out 31" and it's a standard depth, so what's up with the CD only being and inch less? Oh well, if people say they have a CD and it works and doesn't stick out, I've gotta believe you! Thanks again so much everyone! Here is a link that might be useful: KA CD Fridge

I think there's probably a tradeoff with the heat in the kitchen. The Bosch speed oven has a fan that does a very good job (too good!) of cooling the electronic board/mechanism by blowing all the hot air right into the kitchen. And for good measure, it stays on a few minutes after the cooking cycle's finished. This took a little bit of getting used to, as we weren't accustomed to hearing a fan running when something wasn't cooking. My impression (from reading/rereading the manual and from deciphering the Bosch sup's explanation) is that AutoChef 1-8 (the non-brownie modes, I call them!) do use a combination of microwave and convection. I've been cooking for so long that it's almost more work trying to work through the various modes and figure out what they all are. As I mentioned up top, I don't feel like experimenting with a meal: when I'm hungry, I wanna eat! :) If I'm ever feeling adventurous and have plenty of time to fiddle, I'll try one of the AutoChef meals/modes and report back. Right now, we're still in month 18 of a kitchen reno that has gone far too long. ETA: I did just have a tiny spark of a lightbulb moment. Why not grab a pyrex casserole bowl or an 8x8 glass pan, fill it halfway with water, insert the metal baking rack in the oven, then 'pretend' you're cooking a small AutoChef meal. Keep an eye on the red light icons to see if it switches back and forth between convection and microwave.

Well, all I can say is that in those 2 pictures, the two measuring tapes aren't making a right angle. I can't tell if you mean that's what they are measuring or what you are measuring. I'd wonder if perhaps they aren't doing this in "most efficient" mode because you've got a pretty darned visible seam there, and they're trying to get it at least in the same area of granite from 2 slabs--that L of granite you show sure seems to have a lot of different colors, seems like being even remotely matching would be difficult on the seam.