remodelfa- I could do that (standard depth) pantry, but it would make the clearance to my island only about 37 inches or so...kinda tight. But doable..my main holdup is I really didn't want a deep pantry- wanted that very convienent 12 inch deep one..hmmm.... buehl- Can't recess into that wall, family room (not large) behind it. I am so torn. This is NOT my dream house. I figure we'll be here anywhere from 5-15 years (sorry can't narrow that down more!) :) So I have 2 choices: ECONOMY VERSION: keep OTR micro and recirculating vent (right now my Jennair electric cooktop has downdraft that I never use). Would be an efficient use of space- plus its the GE Advantium which I have a sneaking suspicion I'll be using a LOT- so I need it in convenient spot for me. To keep costs down I can also resist the urge to go induction cooktop w/a wall oven, and just get an electric slide in. LUXURY VERSION: if I move the micro elsewhere (say to under the island), then I'll need to purchase a hood, pay to vent outside (not sure how much that will be- if its possible to hook up to the vent that already goes outside from the downdraft part), buy induction, buy a wall oven etc... I'm already going to do hardwoods (~3500$ for kitchen and family room), granite (~3500 depending on which granite), I've already upgraded to stainless DW and fridge (spent ~$2400)...and good chances the cabinet guy plus install will end up being around 14...we're also extending the hardwood into the bathroom, so need to replace the toilet and vanity while we're doing that (~1K).. Eeeek! PS here are some pics to give an idea of what I have now: PS There's a bullentin board on the pennisula (held down by toaster oven) to try to mimic where my island will go...bulletin board is 36 in across...also I put a 48 diameter round glass top (from my patio) on top of my kitchen table to visualize the 'rounded end' of my imaginary island...

Thanks for all the input so far! Palimpset - same as rhome410, the main reason for the mess is that the clean dishes haven't been put away, or the DW is running...there always seems to be at least 1 or 2 cups left out...I guess I should just wash them by hand and be done, but we don't:) I understand all of the arguments for the flat island, and will be doing some more reading on that, but DH argument is that the kids are only little for so long, then we'll have teenagers eating & hanging out in the kitchen...I'm hoping it'll get used for everyday breakfast/lunch on wknds. Dinner will be at the table! To the left of the fridge right now is a nice sized window, which will eventually be french doors to a deck. We thought about the U, but it does get too cramped cause that window cannot be moved (concrete wall construction - $$$ to move windows!). The room opens to dining area then family room (all one big space). Palimpset - I'm glad to hear you say keep the fridge where it's at - I'm really struggling with that cause it would make for a ton of space around the stove for prep, it also moves the fridge out of the triangle (I know, old concept, but it works for our little kitchen right now!) Anyone have a single level island and hate it/wished they had double? THANKS!

You have a 16 foot outside back wall that needs to house sink and range.Above range you can do microwave that vents out or a range hood. I would put the range down toward the left as it's out of much of the traffic-the sink over to the right wherever you deem it.The pantry closet is removed. the entire 16 feet is cooking/sink/counters. The fridge goes over to the right side of peninsula/island..the side of it butted up practically against that bath wall.yes-probably a french door fridge/yes-built in panels or build a cubby with studs for this. There is still plenty of usable peninsula space extending out from fridge side. Skip the small sink. Storage drawers under peninsula and some added storage in laundry [which is in a great location to function as some pantry storage for you] will make up for the pantry removal on the long wall. The 16 foot wall has to be dedicated to sink/range functions and it will work nicely with high ceilings and your taller cabs-but you are creating a large budget for cabinets with 54 inches of height. I would consider only a bit of it going that tall...and maybe even just 42 in with molding,and a chunk of the day to day cabs at 36in high. 30 in tall cabs are standard and are plenty for most people in most kitchens.Granted-with fridge and pantry off that wall the aesthetics change-but in a good way because that is your sightline from dining area. don't rule out some open shelves as well.

remodelfla: I only use the microwave to defrost (when I didn't have the sense to pull the item into the refrig a day in advance), or to reheat leftovers that I don't feel like using the oven, hob, or toaster to reheat. If it wasn't for those occasion where I am feeling lazy or needed to shave some prep time off things I wouldn't bother owning a microwave. You are right about the landing though, I only gave it about 16" of landing to the right, which is partially because I figured I can use the eating bar as more storage space if needed. The kitchen is huge already and I'm trying to shave space where I can. Worst case I can move items to the island maybe off the hob. I might yet add some space though, thank you. :) bmorepanic: I never thought about that, my top is only about 18" and I can see that being a major issue. I haven't owned a raised eating bar yet but think they are quite aesthetically appealing. The hob is going to be induction to ease some safety issues, but I may still make the bar level. To the prep sink, I have the kitchen divided into a cooking and a baking area atm. That way one person can be baking while the other is cooking. My SO is an amazing cook and quite often I will run into her in our current U-shape kitchen with about 50" between counter fronts even when we are working on opposite counters. So keeping the prep sink is expensive, but I really wanted to save people from having to share one sink or walk across the kitchen to add a little water to the mixer. Plus I have to have a water line to the ovens for their steam assist feature anyway. I'm hoping I don't need a disposal for the prep sink as the baking area shouldn't have anything that warrants one? And the trash cans I will be mounting with a false toe kick so they have more clearance. The pantry is best explained by the fact that my current pantry (which is a 24" that I installed large pullout baskets for) is so well organized that if it weren't for the fact I have to look to weave past various bottles and boxes to get at stuff in the back and lift them up enough, it is so well organized I know exactly where things are and wouldn't bother looking to grab. My hope is that by making thinner pantry pullouts that aren't baskets means things will never be wore than 2 wide and thus everything is just a matter of knowing what is where to have it at one pull and one grab. I will include a link of my storage map to example later. (it shows where pots, dishes, utensils, etc are going) I do need to rethink having countertop space near the pantry though, incase I need multiple items. I only use the mixer for baking, I hand whip anything I typically cook. So the mixer is in the baking area and the food proccessor is on the cooking side. Thinking about it now though, when baking I do use the food pro sometimes... that may become an issue. Lastly, the aisle. The mudroom located to the east has a hall on the side not connected to the kitchen that heads to the Powder room, laundry room, and then the great room. So hopefully only those needing to be in the kitchen will be travelling through the kitchen. Plus I like to be able to pivot and be able to reach the opposite counter when working, 48" is too much of a stretch. Thank you for all the feedback! I hope I get many more people as thoughtful as you. :D rhome410: All the swinging doors are pocket doors and all shelves are pull out in teh base cabinets (should have mentioned that earlier). I know it is much more expensive to do, but I plan to build the cabinets myself, so the only real concern is wasted space. But the kitchen is huge so I think I will still have plenty of storage despite the need for false walls. I may just yet move the prep sink to the island to exactly where you mentioned, the far right side. I figured for ease of plumbing it would be more practical to keep it near the steam assisted oven that needs a water line anyway though. (Any arguements for or against the two position possibilities?) As for the main swap you suggest and all the shifts it would entail. That is precisely the reason I made this thread. I have an alternate layout very similar to the one you suggest that I should probably through together in CAD instead of hand drawn and post it. I will try to get to that this afternoon when I get home. For storage, let me also post the storage diagram I have this afternoon as well. The dishes are all stored in the wall cabinets on teh south wall atm. I have been debating breaking my field of view to the great room with hanging cabinets across, but I really would prefer not to block the view with any more than the hood for the hob if I keep the hob there. (which is looking less likely thanks to all of the feedback) Thank you all again, please keep up the bombardment of good ideas!