particularly if you stick with the U plan=all those cabs will be sandwiched together-you can get RTA flat packed sent to your door. Try Scherrs or Barkers-the latter can give you an online quote. these are good cabinets.Use graph paper and figure out what cabinets go where-plug it in and see what you get for the best you desire-drawers! Cheaper carcasses can be had from Ikea but the sizes are limited-can be done though-and you can get better doors from Scherr's. this is your starting point. Repurpose the glass doors[paint them??] on newer carcasses for the wall?? I would start with something like quartersawn oak with the factory furniture finish from Barkers for the base-it's a good finish-and maybe switch to a paint grade door for the uppers-you could easily have the uppers painted for you. or stick with the same quartersawn oak for the uppers-but just get a couple main dish cabs and leave some blank wall for open shelves. If this all comes in affordable-you could have the kitchen designer help do an island with detail because you've saved on the perimeter. If you liked that white kitchen-another way to price is paint grade on the perimeter and let the designer do a darker stained wood island and have that match the tall pantry etc over on the right. I don't think you realize how easy this all would be/why? bcause the configuration is straightforward-the walls are in-you are replacing. the redesign is only in your colors/finishes and adding the island. Put the thoughts on the look you desire-you can easily get the price to where you wish it to be.....you must be thorough in searching on the internet though and then access local hanydmen with paint/install/etc, if you folks are not super DIY'ers. Take that white kitchen expanded to the U shape with some sort of island in the foreground[not sure about sizes on that issue]...really pretty -and your floor is already in!

My U is 70" from counter edge to counter edge. My peninsula is 38" wide which leaves plenty of room for me to cook on the kitchen side, and people to sit on the family room side. I'm also pre-reno, but I will keep my U when the time comes to do the kitchen. Here's a link to one of my inspiration photos. Here is a link that might be useful: [U-shaped kitchen[(https://www.houzz.com/photos/vista-real-residence-contemporary-kitchen-los-angeles-phvw-vp~105664)

I have a washing machine in my kitchen area and HATE IT! I see in your option 3 you have the stacked washer and dryer in your eating nook. In my household there are always laundry baskets that have to be stored somewhere (which takes up space in an already small kitchen). Just something to think about. Also, is there a reason you need a bathtub on the main floor? If you could get rid of it you'd have alot more space because you wouldn't need such a huge bathroom.

In the meantime.... First, I'd ditch the upper cabinets on the range wall and have the cabinets on the sink wall and refrigerator wall die into the range wall. That will (1) eliminate corner storage -- often wasted space, (2) open up the range wall more, and (3) allow you to move the windows to allow for windows + breathing space on either side of the rangehood. Second, I'd keep the upper cabinets on the both sides of the sink wall's window....but, I'd also probably increase the size of the window. Third, I'd get a more effective and functional rangehood. The one you're showing may look nice, but it isn't very functional. I'm assuming you cook and this is not just a show kitchen -- correct? You need a cavity/cup to corral the FOGSS (fumes, odors, grease, steam, smoke, etc.) for effective venting. A flat one doesn't allow for that. It becomes especially important when your rangehood is not flanked by upper cabinets and when it's flanked by windows. These two reasons are also major reasons why you should stick with your original plan for a rangehood at least 6" wider than your range. And no, don't count on the windows acting as ventilation over your rangehood. You need something above the cooking surface, not to the sides. FOGSS rises and expands, but rises more than expands. Also, if that range is gas, you may have issues with air from the windows interfering with the burner flames. The FOGSS expansion is why you need a wider rangehood -- to capture the FOGSS and allow the fan to vent the FOGSS outside. If you had upper cabinets flanking and up against the rangehood, you might be able to get away with a rangehood with a width = the width of the range. Unless...do you plan to grill or do high-heat cooking (e.g., stir-fry, frying in general, or even a lot of browning of meat)? If so, stick with the 6" wider rangehood. Other comments: Your kitchen really isn't wide enough for truly functional island -- you need about 13" more space to have sufficient aisles to allow you to be able to move around in the Kitchen with the island in the middle. The bare minimum needed: . 25.5"D Sink counters + 45"W aisle + 27"D island + 42"W aisle + 30"D refrigerator/freezer = 169.5" (5.5" more than what you have) (the 45" aisle is so you can have the DW open and still slip b/w it and the island.) 42" aisles are the minimum recommended for a one-person kitchen; 48" for two or more people. . Remember, though, that 48" wide aisles on all sides are better if you plan on having more than one person working in the Kitchen at the same time (two or more cooking or prepping or cleaning up or getting a snack, etc.) So, 169.5" + 3" + 6" = 178.5" (14.5" more than what you have) If you reduce the aisle b/w the refrigerator & island to 45", then 178.5" - 3" = 175.5" (12.5" more than you have) <== this is the bare minimum I recommend . Also, 27" is really a bit shallow for a working island, it's better at 30"D, with 36"D even better. Adding another 3" to the depth of the island: 178.5" + 3" = 181.5" (17.5" more) <== this is what I would prefer overall . Do you need to have cabinets/counters on both sides of the Kitchen? To be honest, right now those counters b/w the refrigerator and range are wasted space since they're not in a good place for a work zone. Would you be willing to switch the sink and range walls and eliminate the cabinets/counters on the left wall? If so, you could have an island with seating: . 30"D refrigerator/freezer + 48"W aisle b/w perimeter and island + 42"D island + 44"W aisle behind the seats = 164" ... exactly what you have right now! (13'8" = 164") I would KEEP the prep sink to make the island functional instead of just a barrier b/w primary work zones. E.g., right now, the island is a major "barrier island" b/w the refrigerator and the perimeter sink -- which will be your only sink if you eliminate the prep sink in the island. The island prep sink is the main thing that allows this Kitchen to be functional. If you take it out, you will have a very unpleasant place to work. Refrigerator & Freezer: Are these going to be true built-in appliances? Not counter-depth (CD) or standard-depth (SD), I mean built-in? I'm asking b/c if they are not going to be true built-in and, instead, are going to be counter-depth, then keep in mind that the majority of counter-depth refrigerators and freezers are actually 30" or more deep when you count the doors & handles. "Counter-depth" only refers to the refrigerator (or freezer) carcass -- the box only. The doors & handles add additional depth. The reason they're deeper is that the doors & handles of CD (and SD) refrigerators/freezers need to stick out past the surrounding counters, cabinets, walls, etc., to allow them to open fully. Standard-depth are even deeper (usually closer to 36"D). If they are CD, then you will need to add another 3" or so to the 13" I discussed above (so, 16" more). I'd move the DW to the right of the sink to get it out of the Prep Zone b/w the range and sink. Even with a prep sink in the island allowing the island to be the primary Prep Zone, that space b/w the range and wall sink will still function as a secondary Prep Zone. (You haven't told us about yourselves, so I don't know if both you and your husband cook, if you have children you will eventually be teaching how to cook & cleanup, etc.) . Let me see what I can come up with for you.