Not going with granite. Was considering manufactured quartz (i.e. Caesarstone etc.) but couldn't find anything we liked the look of. So being the sensible people we are, we're putting marble counters in. Should be installed this week. And yes, we're well aware of all the opinions people have. Funny thing about opinions. Everyone who has marble counters like them and understands the consequences (except for the few maroons who had polished counters put in and didn't expect them to be anything less than perfect an hour later). The people who think marble counters are the spawn of the devil and a poor choice, well, they don't have them. If the world was full of people who have marble counters all complaining about them, I'd be more wary. But its not.

You GO, @Kathy Linn! I resolved early-on in our kitchen design to adopt a "no-stainless" policy (more for the looks than the upkeep), and so set out to find an antique, enameled stove (for cleanability in addition to looks) and even went with copper sinks to avoid SS. My first kitchen was all-white when we bought the house, and not really in a good way - laminate countertops and mdf cabinets in addition to white appliances. It was more work keeping the countertops white than the fridge (although the door handle did yellow with time) but I was done with white by the time we moved. For our build I settled on a 1929 Glenwood, restored at a shop outside Boston. It was a splurge but like yours (which is also very handsome) one we'll never need to replace. I'd like to think if consumers start throwing the SS junk back in appliance companies' (and designers') faces and going with restored antiques or otherwise reliable, easy-to-clean appliances with actual color options that we don't have to replace after 5-10 years, maybe they'll stop telling us what we should want and start producing quality again.

Thank you again to everyone who has chimed in! (And it is just so darn cool to hear from many of you illustrious GW-ers whose posts and kitchen we have read about and inspired by while we are in the process of designing and renovating our kitchen!) OK, so here's the skinny on our last ditch effort last night. We spent 2 hours, or maybe more, lowering down the legs and leveling the DW. We managed, we thought, to lower the unit by at least 3/16" to 1/4". We put shellac on the exposed bare wood and plywood parts above the unit. We also taped up a foil tape covering the exposed plywood subcountertop, the maple crosspiece, and most of the bottom part of the marble edge. We discovered: (1) When we drill the unit back up to the maple crosspiece, all that 3/16" - 1/4"minute space we gained was barely there at all! We wonder whether by tightening the unit to the wood under the countertop we have raised the unit back up. We un-attached the unit, which by this time is out of level again (huh?), releveled the unit, confirmed that we indeed have more spacing than before by sticking our index finger in the space and it felt looser. Attached the unit, and what do you know, tight again. (2) Putting the foil tape didn't stop the condensation. But, it probably protect the wood and plywood. So, we are going to return the GE monogram DW. Other than the condensation issue, this unit has pretty much everything I have listed on my DW wishlist (and we got it with $1000 rebate, ending up to be $399. A really great deal!) In any case, I hope that the replacement DW will solve this issue. We think we'll go with the Miele G5505SCSS unit although the controls on the front don't go as well with our kitchen vision as the Bosch 800 Plus, KA KUDE70or Jennair JDB8700 units would be. A part of me is also angling for the Jenn Air JDB8700 because I like the look of it best. It also has everything in my DW wishlist, except for the Miele reputation. Thanks everyone for sharing your information! You have been so helpful!

I drew up an idea... Structural changes: I removed the following walls: * both pantry wall sides (left the back wall) * the wall next to the current refrigerator I then expanded the kitchen 3' into the LR...you said you would consider expanding into the "Christmas Tree room" :-) If 3' is too much, you could do 2' and reduce the depth of the Pantry and the "Dish Hutch" (more on that later). However, unless you want a counter-depth refrigerator, I would at least leave the 3' depth for the Message Center & Refrigerator...both of which are contained in the original pantry alcove space. I added another pantry wall 4' from the DR side (see pic below) Layout: I incorporated all your appliances and added a prep sink. Your work flow goes from the refrigerator......to the prep sink and prep on the peninsula......to the cooktop or ovens......to the cleanup sink or DR. Message Center: You mentioned the peninsula seems to be a clutter magnet. By adding a Message Center you should be able to cut down on some of the clutter. The Message Center would have the house/land line phone (this location is convenient to both the kitchen and the FR); a place to recharge cell phones, cameras, etc.; a place to store phone books & directories; and a place for your keys and other paraphernalia that seems to accumulate at entrances. Refrigerator: Good location b/c while it's in the kitchen, it's still convenient to the FR and outsiders using it won't interfere with the prep, cooking, and cleanup. Landing Space: Dish Hutch Dish Hutch: This 30"W x 30"D cabinet is really a 30"W x 30"D base cabinet plus a countertop plus a 30"W x 15"D ceiling height wall cabinet with, possibly, glass doors. This will give it a furniture look and will provide a lot of storage space for dishes, small appliances, gadgets, etc. The 15" deep countertop can also serve as landing space for the Refrigerator and Pantry. Pantry: This actually can work two ways: (1) Shallow walk-in. 48"W x 30"D with 15" deep shelves floor to ceiling along the back wall. Then, along the side walls, you could install peg boards and store things like brooms, mops, etc....or anything else you like (e.g., someone on GW stores their pots & pans in their very shallow (12"D?) pantry hung from pegboards on the back and side walls.) Bi-fold doors provide full access to the pantry front. (2) Pantry Pullouts. You could alternately put in 52" of pullout pantry cabinets. Why 52" instead of 48"? B/c if you use pantry cabinets you won't need that 4-1/2" wall like you do w/the walk-in. (There may be a way to eliminate that wall for the walk-in as well, but I would be careful since a door will be hanging from it. Shelves can be secured along the back.) Landing Space: Dish Hutch Peninsula: From what I can tell from your current layout, it appears that you currently have a 12" overhang. 15" is recommended for counter-height seating. It means expanding only 3" into the FR. It also provides a nice expanse of countertop (84" x 39"!! I'm envious!!) for baking, normal prep work, school/art/craft projects, and homework (if you have school-age children). Hopefully, DW will be OK with that. I also added a prep sink to that area to keep the cleanup and prep zones separate (and to provide a place to wash hands or get a drink of water w/o interfering w/the kitchen work). [In our home, DH and I are always in each other's way since we only have one sink and it's only 24" away from the range. We're adding a prep sink and moving the cleanup sink to the other side of the kitchen when we remodel.] Prep Sink Landing Space: Right of sink Next to the prep sink, I added a 12" trash pullout for prep scraps. Note one other thing: I put in a Beverage Chiller (or could be Wine Chiller or small refrigerator) under the peninsula counter on the FR side and added a 12" x 12" wall cabinet facing the FR on the end of the window wall to hold cups, napkins, etc. Things that might be useful in the FR. It could also have 2 doors--one opening on the kitchen side and the other the FR side. Window Wall: I put in a 33" double-bowl sink (1-3/4) under the window. It's not quite centered (off by 1.5"), but I don't think it will be noticeable. I wasn't sure if you wanted a double- or single-bowl, so I put in a double. [If you're unsure, search the forum for several discussions on single vs double sinks!...oh, be sure to use the "search" box at the bottom of the page, not the top!] I also bumped out the sink 3" to give you more room behind the sink. I've noticed that most sinks take up the majority of the depth of counters, leaving very little room for faucets & soap dispensers. By adding 3" it gives you a little "breathing space" behind the sink. The 3" on either side could be converted to a "filler pullout" (see the Rev-A-Shelf Spice Racks for Fillers -- Have you seen these!!!! thread). If possible, I would also recommend bringing the window down to the counter height and running your counter into the sill. Several GWers have done this and it looks very nice... (see the Counter Height Windows Love them? Hate them? thread) The DW is to the left of the sink (it's the reason I had to put the sink slightly off center. If the sink is smaller, it could probably be centered). To the right of the sink is a full-size trash pullout for sink & cooking scraps. You may also be able to put a recycle can in there (2 cans total). There's a 36" lazy susan b/w the trash pullout and the cooktop (corner) Sink Landing Space: Both sides of sink Cooking Wall: This wall has your 36" induction cooktop w/a 42" vent hood, vented to the outside. It is highly recommended that vent hoods be at least 6" wider than your cooktop to better catch heat, grease, smoke, etc. There is also a 6" spice/oils pullout to the left of the cooktop. (see the Rev-A-Shelf thread above). Then, there's 24" of landing/space b/w the cooktop and the ovens. The oven stack contains your Convection MW and Convection Wall Oven. Cooktop Landing Space: Left & right of cooktop Oven Landing Space: Left of oven stack Doorways & Clearances: Between the ovens and pantry: 42". This is also the size of the doorway into the DR. Between the Message Center and peninsula: 42" +++++++++ And now, the picture! ++++++++++++ +++++++++++++++++++++++++++++++++++++++ Some general recommendations: * Mostly drawers in your base cabinets. Especially the wider ones. The wider drawers are perfect for pots & pans. Other drawers are great for "tupperware", utensils, linens, baking tools, prep tools, etc. Check out the following threads: What do you wish you had done differently? Best advice from this forum Now that I have [X], I think I could have lived without it Checklist For Granite Installation? (just in case!) tray cabinets - top 1/2 wasted space And, to help you with our kitchen design: Kitchen Forum FAQ I hope you like it. However, remember this is your kitchen, so if you don't like it, change it! Good luckand let me know if you have any questions or thoughts!