Can wall: *shelves are 4 inches deep and 8 1/2 inches tall, starting at 18 inches from bottom. (I have 9 foot ceilings in here.) *Bottom two lower shelves from all the way around are at 18 inches and 36 inches from floor and they are 12 inches deep. Baking shelves: *Start at 54 inches from floor. Bottom baking shelf (where Crisco is) is 9 inches deep. Above that where cake mixes are is 6 inches deep. Bottom two baking shelves are 8 inches high and top two baking shelves are 7 inches tall. To the left of baking mixes: *bottom shelf where oats is is 13 inches tall. Two shelves above are 9 inches tall and all three shelves are 9 inches deep. Where pasta is: 15 inches tall and 10 inches deep. Two shelves below pasta are 9 inches tall. Counter: 22 inches deep and at 36 inch height as is the snack shelf where cookies are and stuff. (I wanted snacks and cereal within kids' reach). Shelves above counter: 11 inches tall and 12 inches deep. Let me know if you need any other measurements! The top shelf around my pantry is at 88 inches from the floor which is the tallest I can get something up there on my tippy toes. (I am 5'8"). :)

You will end up using the space between the sink and stove as your prep area. It is unlikely that you're going to use the prep sink in the island very much as it will not be the most direct space between the sink and stove. The amount of space between the sink and stove does not look very large. You may want to reconsider that design. The ovens are in an odd location, not only will you have to cross your workflow areas in order to get to them but they are almost in a different room. If you don't use them very often this doesn't matter but if you do, that location may be troublesome (also if you don't use them very often why bother with the expense of two ovens). I cannot tell from the drawing what is next to the ovens but you will need to have a landing space where you can put things down next to the ovens conveniently. If one of the ovens is a microwave then I think they are in the wrong location as I find that I use the microwave frequently for little tasks while cooking other things and having to walk all the way across the kitchen would be a problem.

Thanks for all the comments. We knew we needed to remodel the 1930's/1950's kitchen when we bought the house but it took 15 years to actually do it. The old one was small and dark and had very few cabinets and even less countertop. I had drawn up so many different kitchen plans on paper and in my head but none of them were "right". One problem was that my husband wanted to keep the appliances in their original position to save money by not moving the gas and water and vent for the stove. Plus he didn't want the laundry room in the house and I did. It was 30' across the uncovered patio in a room just large enough for the w/d and to be able to open the door. So you were either hot or cold or rained on or being eaten by mosquitos and often going outside in the dark (boo the darkness). And no, my husband never did any laundry :) I always felt that spending so much money to redo everything but working around bad placement of those items was silly but I did try to draw something within those constraints. When we met with the contractors we didn't even really have a plan that we liked so I asked them what would they do if we gutted the kitchen and moved the appliances anywhere. They sketched out what they thought we should do on a piece of notebook paper and that sketch evolved into this kitchen. All the drawings I made had many more cabinets but that sure had me counting inches to make sure there was enough room for working and walking around everything. We ended up with less cabinets but a generous space around the island. 42" between the stove and sink so two people can be cooking or cooking and washing dishes. 52" between the refrigerator and island and there is usually someone sitting at the end of the island watching TV and there is still plenty of room. There is 48" between the pantry and island which leaves enough room to sit at the island and still get into the pantry. The island is about 60" x 86" and we can cook and do homework at the same time, or spread out and cut fabric, or have 7 or 8 people just hanging out. It's been used a lot! I measured the drawer with the pans and skillets and it's 14" wide with two dividers. It does have a regular drawer above it. If I had actually planned the drawer with that purpose in mind I would have made it a little wider. Maybe an inch or two.

Bmore is right about the fridge. Eliminating that wall/alcove for the garage entry will solve the problem...Maybe put hooks on the wall behind/to the right of the door? The dw would be more out of the work area on the other side of the sink for kids to load or unload while other kitchen tasks occur. Also, the trash in our house is most used, and in a time-sensitive way, during meal prep as I'm hurrying about, so it's helpful to have it between the main sink and cooking/prep area. Will you really stop with plates at the trash, before collecting them at the sink? We have our trash in the island across from the main sink for scraping, but when it comes to prep, I can clean off the island by swishing stuff right in. With the fridge so far from the sink, and with the island somewhat in between, I would want a prep sink in the island. If you keep it to the corner nearest the fridge, it not only serve the stove, but can be reachable from and serve that side of the island, as well as whatever center you end up with by the fridge. You'll want to leave as much prep space, as wide as possible, near the stove on that end, which is another advantage of the corner position. It scoots your seating down a bit, and without scale it's hard to tell, but it looks like you have enough room. Graph paper would be your friend in drawing the plan to scale. :-)