I think it partly depends how you will use it. If it is mostly for plate warming, pots closer. We use ours daily and I would definitely want it close. We take thigs directly off the stovetopand oven and put them in there (think pancakes for example). I currently have most my pots and pans in the pantry, I don't personally feel the need for them to be super close to the range. I don't mind a couple steps for an empty pan, I'd prefer not to with hot pots, dishes and food though.

As Alku05 mentioned, a WD really needs to be very close to the cooktop/range to be used regularly. If you have to traipse across the kitchen to use it, you probably won't use it that often...or so others here have discovered. I had also planned your setup, but after reading others' experiences, I moved it to the cabinet to the left of my cooktop. (Later, we changed to a double oven, but that had nothing to do with the WD placement.) Even though we've only been using our kitchen a few weeks, I have already thanked the wisdom of this forum for this advice...I use it quite a bit. As to MW, I don't think it will be a problem--especially if you move the WD elsewhere. But, I question the location of it in relation to the sink & refrigerator. I don't know your layout, but keep in mind that most MW'd food comes from the refrigerator or freezer for reheating or cooking, with some water added. So one of the better locations for a MW is next to or very close to the refrigerator...which in turn brings up the recommendation that both the refrigerator & MW be on the periphery, but still in, the kitchen. This allows snackers to raid the refrigerator or use the MW without interfering with work being done in the kitchen. One last question...do you have landing space to the left or right of the proposed oven cabinet? Immediately to the left or right is ideal, but a couple of feet will work if you have no choice. Landing space in front of it will also work, within 4'. I know this is more than you asked, but I wanted to share what I've learned during my almost 1 year on this site! My kitchen is so great directly b/c of this forum...all the ideas, advice, and help! Please, avail yourself to the many people here who are happy to help! In the end, though, remember this is your kitchen and it should work for you and your family and how you use it! Good luck!

As we all know from leaving food uncovered in the fridge, air dries things out. So does heat. Some humidity may help but it depends on what you're trying to keep warm. If it's crisp bread, you don't want the water. To some degree, covering food loosely in a warm oven -- 115 to 125 degrees is a good range -- will help keep it moist. How long will food keep warm? Again, that depends on the which foods. I routinely keep a sweet potato casserole covered and warm in the oven for 1 hour. Turkey is another matter. I usually leave that out, covered with foil and towels since the heat from the bones will keep it hot for quite a long time. If it is sliced and on a platter, however, I put some pan juices over it and would cover it with foil. It should stay easily for 45 mins that way. I don't feel the pan of water is as useful as foil in the oven. The shiny side reflects heat somewhat and the covering helps it to hold moisture in. Foods with high concentration of starch, sugar and fat will stay warm longer than lean foods. Think about a potato casserole in a low oven for an hour vs broccoli or asparagus (I reheat most plain vegetables in the microwave myself). There aren't rules to this because it depends so much on what you're trying to keep warm. But as a rule of thumb, nothing actually cooks below about 150-160 degrees -- which is the temperature at which an egg yolk begins to solidify.

@Sarah, I bought the 36" fridge/freezer combo (bottom freezer), and a 24" wine cooler column. The fridge has been installed about 4 years ago, the wine cooler still standing in my garage - need to make room for it and have been procrastinating. Also my better half developing a bit of a wine habit has not helped to incentivize me to install a full wine rack - unfortunately. Had 0 problems so far. It just freaking works. @JJ Mekai, in my experience you don't get a better longevity from any other brand. Don't know about Miele, but I did have to replace my Miele dishwasher (installed in 2007) about a year ago. The Gaggenau cooktop and vent hood installed at the same time don't even blink. I may replace some parts because they get rubbed off for looks... but functionally they are rock solid. Sorry... the hood had a snafu once couple years back. Circuit board replacement, cost me $350 to fix. The ovens, and they are used daily, as the refrigerator, installed about 4 years ago, knock on wood, are rock solid and seem to just keep on ticking.