Oh, yes, I wasn't following the description that well, and was looking at the labels on the pictures. The dairy sink being the separate one makes sense. I also totally missed the 24" dishwasher on the plan. So sorry about that! Ignore entirely what I said about it. That's why I ask questions. Besides learning more, I also get my mistakes fixed. :) And it helps my approach to know that your rabbi requires separate dishwashers. That pretty well points to the other requirements you have. :) One really important piece of advice: Have a backup plan for Pesach. Unless you're much further along than you sound like, you're in the zone of if everything goes right. Make a plan for what to do if things go wrong and you're not in your new kitchen in time. At least if the sinks and appliances are in on time you'll be able to cook ahead. :) Re the overhang (which doesn't show at all on my screen), 30cm should be adequate. It's a little tight, for long term comfort, but so is the width. For squeezing in a few kids for breakfast or baking it should be fine. OTOH, I have many fond memories of my mother bringing the mixer to the table so that we could make hamentashen, cookies and other fun things. If you're kneading by hand, you might like doing that on the table better than the counter unless you're tall. My optimal height for kneading or rolling is 33", which is halfway between the standards for table and counter. I figured out, however, since I have a carpet under the table and don't want to bake there, that I could use my counter by wearing tall clogs, rather than having a special, lower, baking counter. :) Can you explain more about how the range and window will interact? Do you ever kasher the oven for dairy baking? Would you ever consider getting a wall oven rather than the toaster oven? I know there are budget limitations, but sometimes you can build what works for you now then allows for an easy transition to a planned change in the future. The big problem with the toaster oven niche is the heat. Toaster ovens aren't usually well insulated and they throw a lot of heat around all sides. OTOH, if you have a niche big enough to transition into an oven later, it should work well for either. I think the whole niche should be lined with tile for it to be safe for the toaster oven. That's five sides. The whole plan makes much more sense to me now that I know that the L is the dairy zone. If you had enough produce for that to be your parve zone, I'd think you had a farm and could process it outside. :) Yes, the whole thing makes a lot more sense now. I can definitely see all the baking and dairy meals in that area. I just think you're going to need a bigger dairy oven as your kids get bigger. Teenagers are a lot like goats--they'll eat anything and everything and leave a wasteland behind them. Is the dairy cooktop induction? The boil time would be great for pasta, and it's really wonderful to cook on in general. You can melt chocolate or make toffee (matzah toffee!!! major crowd pleaser) without a double boiler on induction, for instance. The biggest issues I see for the perimeter flow are the path from the stove to the dining room, which I assume is outside the bottom opening, since the other is the laundry. (Do you have a kitchen porch? Or is that the laundry? Or does it open off the laundry?) I'm thinking the straight path is going to be handing things across the peninsula, which isn't a good idea, dripwise. I'm not understanding the prep flow, though. If the parve sink is on the right, then it's the parve counter that runs by the stove? And if you wash meat on the meat side, and then carry it through the parve zone, does that make sense? Or do I have it backwards still? Regarding pantry size, the amount of pantry storage you need is just a bit more than your cabinet will hold. Do you have a makolet (sp?) on your block? That relieves a lot of the storage pressure. 60 cm really isn't enough for a family of 8 for American style, shop once a week, storage. If you can send a kid out for a can of whatever six days a week, it's a lot easier. The best way to know if it'll do is to start with the must haves. If your baking supplies will be in the pantry, for instance, group them together as if they're on the right sized shelves and see how much room they take up. Do the same with all your staples. Since you won't have drawers (roll out tray shelves), consider collecting boxes that will fit that you can slide in and out...but remember, either one takes up some of the shelf width. One way to gain more room in the kitchen is to find some space elsewhere for the cookbooks. You can copy out your most used recipes and put them in a single binder. Keeps your books clean, too. :) That takes a lot less space than all the books. I'm not assuming you have room for them elsewhere, but if you can find it, you'll have more pantry space. I think you've done a good job of squeezing things in, covering your requirements and staying on budget. I keep thinking of ways to change things around, but they start to compromise that. Regarding the backsplash and corner by the range, tile before you put the range in, including behind the riser. Just let it be what it is. It'll be much more comfortable to cook with the range away from the wall, even if it's just by that little bit, the tray cabinet is good to have, and it gives you a place for a spoon rest and a trivet on the far side. As to colors, the Formica sounds like a good color. I was asking about the floor because that ubiquitous stone (agreed about the ignorable factor) is nice and light and should look fine with the color you're describing which is more toward a medium value. I think you could go with either the black or the blizzard white (very low speckle factor) Caesarstone and have it look good. The black will be snazzier, but show more streaks. OTOH, the white can yellow over time and exposure to sunlight. It sounds like it will be attractive, warm and pleasant. Too much "character" in a small, busy kitchen can be overwhelming. Your neutrals should have enough variation not to be boring, and enough boring to be calm amid the chaos.

I definitely appreciate everybody's input and advice, so, thought I'd come back and give you all a little update. There are some issues with changing the layout, specifically moving the range to the interior wall. The venting is going to be problematic, because of location of the garage doors and also some HVAC equipment in the path. Would involve a rather long, inefficient run with multiple turns to avoid these things. HVAC guy basically said, Please don't move it there. Not only that, but the small wall that Karenseb suggested to remove - is part of a larger load-bearing wall. I have a healthy mid-range kitchen budget but these changes could be a real budget buster. Especially as we don't know what other surprises are lurking once demo begins. With that in mind, and my husband's wish to have the range and hood as a focal point centered between the windows, aesthetically nicer than staring at a fridge from the island seating, as well as simpler ventilation, any other suggestions? Should we keep dishwasher to the right as it is now? I plan to move the sink further down the run, ending at the right end of window instead of centered, to increase counter space on right side of range. For the few times a year I would cook a large spread of food for entertaining, I do have a butcher block island on wheels that can be rolled over to serve as surplus counter. Plus the big island directly behind. Other changes - we are leaning towards forgetting the separate oven and going with the aga range (plus my trusty Breville smart oven). I think then we would just make the beverage center section all countertop, space for Breville, and center the bar sink on that run. I asked my kitchen designer to draw up an L shaped window seat, into the alcove, maybe shelves or small upper above. As we can have lots of pantry space, with affordable shelving instead of cabinets, in the current hallway/future walk through pantry.

@km51571 You actually don't want the DW on the other side of the sink if you keep your current set up. Reason being, the DW would then be in your prep space, which means no one can use it while cooking is happening (including the cook). Handedness has nothing to do with the best spot for it, so don't get caught up in that. DW closer to the dining room is better, as that's where dirty dishes will be generated. If you keep the DW on the right, you'll also put the dishes away on that side, which means they'll be closer to where you use them (the dining room). My biggest complaint about my kitchen is that my dishes are on the other side of my kitchen from the dining room. My island goes DW - sink - trash with spice drawer above, and a 36" or so 3-drawer stack that holds all of my prep tools and bowls. I think it works wonderfully. RE: gas vs. induction. The only reason I would pick gas over induction is if you do a lot of stir frying with a wok. I just convinced a friend of mine to try induction - they were also going to run a gas line to their kitchen, but after I talked to her about induction (specifically the GE Cafe range with the double oven, which is what I'd get) they switched. Her husband just told me "I'm SO GLAD we didn't run a gas line." Something to think about! Take a look at pullout pantries and see if that's something you'd find useful. Regarding the hutch/coffee bar, I think that's fine as long as it doesn't encroach too much on clearances. Regarding how it looks, I think that's totally up to you and the style of your kitchen.

I really dislike sectionals they are IMO the most expensive way to buy two comfy seats. I like a sofa and a2 chairs . Armrests = comfort so a sectional gives you 2 seats comfy all the rest are like the middle seat in a sectional . The soafa 2 chairs give you 4 comfy seats and one in the midle of the soafa . What are the Xs in the drawing . How many seats do you NEED in the gathering room? Are you redoing the kitchen I think I need more info. Please post any thing related to this space in camments here including pictures DO NOT start another post.