Thought I would bring this thread up to date. Here's where we're at (at the moment). On Monday the support wall for the peninsula goes in so that electrical and plumbing rough-ins can finish. A few things we are looking to do, based in large part from helpful comments on other threads. counter height peninsula with seating for 4, including 1 at the end. 18" overhang provided. prep sink (15" wide or so) in the middle of the peninsula. This will divide the space into 2 prep areas, each about 4' wide. And for holidays we can make pies etc with our teenage kids on the same surface, using it from both sides. When we're working at that peninsula we'll be looking out over the family room to a vaulted ceiling with sky views. Fridge is 6 1/2' from the closest prep area at the end of the peninsula. The kitchen naturally is pretty dark because it is in the middle of the house. We'll put a solatube in the center to bring natural light in. We're probably going with a 36" range to provide more space on top for dueling pots and pans. We stir fry a lot so we'll get one with a center wok ring. This is a good central location and allows for a third prep area to the right of it between the range and clean-up. This is also a location where we can vent through the roof. We have plumbing for the pot filler and are 50/50 on whether or not to put one in. It would be handy for pasta, which we make probably 2 x week. Cleanup area is out of the way and near dish storage. Dining room is on opposite side of the wall from the cleanup area, so about as close as we can be to dining room, dishwashwer, and casual dining (peninsula). Interior designer (who doesn't cook) had wanted us to put the fridge at the end of one of the U's, but this would have reduced the cleanup area and cabinet space. Also visually from the family room I prefer seeing the fridge from the side, with cabinets around it. He wanted to do this so we wouldn't see the fridge from the living room at all. If this were a huge deal, we could get a paneled refrig, but we'd rather not. If the fridge were put there it would actually be a bit farther (by a foot or so) from the main prep area, but it would be closer to clean-up which would be somewhat better for food storage. Still thinking about micro / speed oven (probably on wall near fridge somewhere) and refrigerator drawers (probably not--will need all the drawers we an get in the peninsula). Comments still welcome. This is still mostly virtual but it becomes more reality every day. Will post some actual photos soon.

Where is the oven in Option 2? The microwave has a place, but not the best place. Things that go in the microwave will come from mostly from the fridge/freezer and sometimes the pantry, so it's often best to have it near the fridge. I had it situated as you show in our last house, and it was 'ok,' but it was a tiny kitchen and absolutely the only place to put it up off the work counter. Why the double basin sink in the island and the smaller sink by the window? It seems to me there will be lots of zone crossing with the fridge on the opposite side of the cleanup area from the stove and prep area in #1. I consider the fridge a crucial part of my prep and cooking area, and don't want to travel back and forth through traffic and other activity in the midst of preparing a meal. Other people wanting to access the fridge can do the walking, since the timing for them is not so crucial. My opinion and according to the way I like to do things. May not be the same for you. I have 2 dishwashers, but don't consider them to be dish storage, because I want to know where to find things. Obviously sometimes I have to check a dishwasher if it hasn't been unloaded yet, but I don't want to encourage leaving things in there on purpose. What happens when roughly 1/2 or 2/3 of the contents have been removed? Or even 1/3? At that point, it doesn't seem to be an efficient use of the appliance to leave it partially full. Do you wait until it's all been emptied, or do you hit a certain point when it actually needs to be cleared and someone will understand that? I'm not trying to be sarcastic or anything, I just don't really relate to the idea, I guess.

Moving the fridge to the right does make it a bit of a walk, yes. Personally I feel it might be worth it, but you have to make that call for yourself. NKBA guidelines state that the triangle between kitchen, range and sink the three legs "should total no more than 26' with no single leg of the triangle measuring less than 4 feet nor more than 9 feet." I think you can fit an island and explain why below; perhaps you could put under-counter fridge drawers somewhere in the island for oft-used items :) Anyway, you have plenty of room for an island if you do put the fridge on the right wall, and have NO cabinetry on the bottom wall. The fridge should be at the very top of that right wall, mind, so that the sink-range-fridge path clears the island for the most part. Put pantry cabinets or additional counters on the rest of that wall - full depth, if the traffic coming through that entry at the bottom right allows. The MW should go next to the fridge, actually, as most things the MW is used for come out of the fridge. Anyway, you then leave the sink and range as is from your posted layout, or swap their locations - if you prefer. I personally would prefer to have the sink on the breakfast bar instead of the range. With these layouts, you can have a 66"x27" (no seating) island with 45.75" aisles top and bottom, or a 66"x40.5" (including 15" overhang for seating) with 39" aisles top and bottom (this is tight, especially if traffic passes behind the people sitting at the island). Or, you could keep the 27" depth AND have seating if you have no cabinetry under the island - counter and legs only. Or you could make the island 28.5" and have 12" deep cabinets with 15" overhang for seating - you have options. With that 66" long island, I've allowed for 48" aisles left and right. However, I'd personally reduce the left aisle by at least 6", or potentially even up to 12", and give that to the island. How narrow you make the island depends on how many butts you've got in this kitchen ;) This was an easy one. I feel like your KD is very silly, or I missed something... Here is a link that might be useful: NKBA Guidelines, Illustrated

Right now, you don't have a decent Prep Zone. The two key components of a functional Prep Zone are water and a bare minimum of 36" of workspace (42" or more is much, much better). In addition, the Prep Zone should be next to or across from the Cooking Zone. The DW should not be in the Prep Zone. Without a water source on the island, it will not work well as a primary Prep Zone. You will end up prepping next to the sink - regardless of your "plans" In your layout, you have a barrier island b/w the refrigerator and Cooking Zone (where the cooktop is) as well as no true connection b/w the Prep Zone and Cooking Zone. Island...with one set of cabinets in the island, your island should be at least 41.5" deep: 1.5" counter overhang + 24" deep cabinets + 1" thick decorative door/end panel + 15" seating overhang Depending on how you arrange seating, it may need to be at least 8' wide. MamaGoose's layout is much better! Please see the following: Kitchen Design FAQ Threads (they will help you understand the comments you receive): FAQ -- Kitchen work zones, what are they? http://ths.gardenweb.com/discussions/3638270/faq-kitchen-work-zones-what-are-they FAQ -- Aisle widths, walkways, seating overhangs, work and landing space, and others http://ths.gardenweb.com/discussions/3638304/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc FAQ -- How do I plan for storage? Types of Storage? What to Store Where? http://ths.gardenweb.com/discussions/3638376/faq-how-do-i-plan-for-storage Looking for layout help? Memorize this first. http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first . Asking for layout help: How do I ask for Layout Help and what information should I include? http://ths.gardenweb.com/discussions/2767033/how-do-i-ask-for-layout-help-and-what-information