Do you mean what I store in each area? I'll try...If it's not what you wanted/what you were asking for, let me know and I'll try again. Pantry area, starting at the left end by the freezer: Step stool cabinet, freezer, fridge, broom cabinet...all with cookbooks above. The walk-in pantry has my wheeled bins for grains and pet food. (I have another placed planned for pet food, so hopefully some day it will be out of the pantry) Also in the pantry: Grain mills, smaller containers of various grains, canned goods, extra of baking and other supplies, dry beans, rice, crockpot, garbage bags, baskets of potatoes, oranges, onions, garlic. Cooking area: Above microwave is microwave dishes...Like 2 qt Pyrex covered casserole dishes. In the upper section of that cabinet is a shelf with my extra oven racks, and another with extra party napkins, paper plates, etc that we don't need very often. In the base cabinet under the microwave is cooling racks, glass baking pans, and large broiler/roasting pans. I have 5 shelf spaces in that cabinet so things don't have to stack too much. I got so tired of having to nest everything just right and sort through to get the pan I wanted. In the gray cabinets: Upper to left of stove: spices Over stove: hood vent pipe...Wasn't supposed to be there, but that's a long story Upper to right of stove: Spices Base to left of stove: Drawer 1 (top): utensils like whisks, can openers, tongs, thermometers Drawer 2: Pyrex measuring pitchers Drawer 3: pot and pan lids Under stove: top drawer: stainless pots and colanders bottom drawer: cast iron Dutch oven and skillets, non-stick and cast iron right of stove: Drawer 1: utensils like metal spatulas/pancake turners, cooking spoons, meat fork Drawer 2: Wok and wok grate Drawer 3: waffle irons Wood cabinet to right of stove: Upper: oils and vinegars, noodles, etc. Lower: large stainless bowls, vacuum sealer, deep fryer, flip-over waffle iron On counter: canisters with flour and sugar since the baking ingredients are in the baking area and occasionally I need just a bit when cooking at the stove. The other canisters hold cookies. :-) Main sink wall The shelf built into the wall has some 'display items' at the top and coffee and tea supplies, coffee grinder, and mugs in the rest. The coffee maker sits on the counter in front of it. In the far left drawer bank: Drawer 1: kitchen towels and dish rags Drawer 2: Panini grill Drawer 3: pasta maker and salad spinner (One day I should actually try out the pasta maker...A friend gave us their extra) Then dishwasher, sink (cleaning supplies and dw detergent underneath), and the other dishwasher. The far left base cabinets hold dishes...bowls (cereal and pasta sized), plates (dinner and salad/dessert), platters, and Tupperware sort of storage containers. (I think they're actually mostly Rubbermaid) The hutch above holds glassware, pitchers, and serving bowls. Main sink side of island: From right as facing the island from that side (nearest stove): Trash and recycle pullout with knives above. 4 drawers: vegetable peelers, graters, knife sharpeners 2 mixing bowl sets 3 and 4 are yet to be determined for sure, because my dh just replaced a doored cabinet with the drawers that I thought would be more useful. A very deep drawer/pullout that holds cutting boards and rolls of plastic wrap, foil, parchment, etc. Baking side of island: Prep sink 2 drawers that hold my bread mixer and bread pans Shelves...also new, but I think I'll put baskets or boxes that will hold cake decorating supplies and cookie cutters, because they're in my way in the baking area Baking/breakfast center wall: From left... Breakfast center Upper: cereal, peanut butter, honey, crackers, chips Lower: Drawer 1: bread Drawer 2: napkins, placemats Drawer 3: water bottles Fridge with cabinet above that holds vases and plastic pitchers, and a shelf for my extra fridge shelves. Baking center with supplies like flour sugar, spices, dried fruit, flavorings, coconut, etc. etc in the uppers. Base cabinets have utensils in all the top drawers. A baking sheet rack in the doored cupboard, and in the big drawers: Top: Food processor, chopper, handmixer, stand mixer parts Bottom: cake, cheesecake, and pie pans Oven with vitamins, medicines above, and storage of extra dishes above that. In the drawer under the oven are hot pads and my pizza stone. I think that covers it and I hope it's right...I'm not going to read it over before posting, because it's taken me so long and my family wants dinner!! :-D

I think having it on an island has one other, as yet unmentioned, advantage: having it not near the range on the same counter run eliminates a potential locus of worker conflict by separating the two work positions a bit more. My prep sink position will be in the island for this reason, plus my range is against an exterior wall and I live in a very cold climate and eliminating water pipes there whenever possible is a good thing. I hadn't really thought of the view I might have during prep: either across to the other side of the kitchen vs looking out a window when facing the range. My kitchen is a separate room, unlike open plan houses. I did think about the loss of being able to watch my pots whilst prepping. This was the main issue. I decided that I would have my main meal-prep surface beside the stove with the prep sink across the 42" (or less) aisle. The price was a few drips on the floor. This was resolved (like most kitchen design dilemmas) by paying close attention to the amount of time I spent at the tap during different kinds of prep. I was able to see that for most "make it and eat it" meals, I spent less time using water during prep, mostly for initial washing of hands and produce and hand-washing after handling meat, aside from adding a bit of water to the veg and filling and draining pasta. The water use was short-duration abd episodic. Salad making which requires more intensive water-play with rinsing, spinning, etc. is often done by my DH, and in that case having the prep sink a little removed from my bailiwick at the stove was better. Our island is quite narrow and the sink is accessible from both sides, by design. He can work on the far side of the island, while I am stewing away on the other and we won't be stepping on toes. And during tasks where I was primarily prepping in a big way (say cutting up a lot of chickens for freezing, prepping for canning) it would be less likely that I was also preparing a meal where I had to keep a close eye on a skillet or pot. In those cases I could work on the island with the prep sink at my elbow. L.

beachem, I think your friend's sinks are too small. 24" sounds more like a desirable/large prep sink size than a main cleanup sink. I'm planning on a 33" cleanup sink--I had 30" in my previous home and want to go just a bit bigger (and a farmhouse sink) For the prep sink, I measured the double sink I currently have (and hate). Each half is just over 15" and is certainly big enough to wash veggies, wash hands, measure water out for a recipe... I find 15" a bit cramped, so, I'm planning an 18"-24" prep sink (exact dimensions to be determined--we're getting really close on a final floor plan so I'll have dimensions and can make detailed decisions.

My personal preference is the 1st layout. First for the wall oven. If you cook/bake much then having two ovens, especially gas in the range and electric in the wall, is really really nice. The oven stack can also include a warming drawer and a MW or CSO. Second, for us there'd be no benefit in the second layout. With our layout similar to your first we grab stuff out of the frig and put it on the island as a primary landing zone. From there stuff gets prepped and off to the range or ovens. Then often back to the island for plating or in to a warming drawer. BTW, I'd ignore the work triangle. Great bit of marketing but of little practical benefit. Third, I think a range and hood look better aesthetically when looking from the informal dining. Lighting looks much better. I'd move the two over the sink closer together and ideally over the outside edges of the sink to eliminate shadows in the bowls.