My cooktop is at the end of the run, sort of. There's not a wall, but there's a 12" deep floor-to-ceiling pantry cab, then there's an opening that leads around the corner to a side door. Your idea, to have counter on both sides of the stove, is best. A KD will tell you you should have landing space on both sides of the stove if you can. But you don't have to actually center it, it could be shifted over so you'd have, starting from the wall, maybe 9-12" of counter, then the 30" stove, then a bigger swath of counter, then the 24" fridge. You could even fit in a 30" fridge, and they aren't very expensive. The reason I suggest shifting over the stove a little is that I don't think I'd like to have my stove directly across from my sink. OTOH, my kitchen is less than 8' across, and you have 10' here, so the aisle is much wider. I saw the end of a basement remodel to create a rental apartment on HGTV recently, and they pointed out that the DW they installed would make a renter so happy because it is, it seems, uncommon. So adding one would make your unit more desirable. Since it's a rental, and I don't know if a renter would be happy about buying new cookware, induction might not be best for this application.

I am the original poster- don't know what happened, but my original garden web account seems to have gotten mixed in with my houzz account. Anyway... not trying to troll or anything here. This is really a fascinating thread, and definitely highlights the challenges of designing for a smaller space when every inch counts! I think the most compelling argument here is focused on what is needed for today vs. what MAY be needed of tomorrow. So, it's not really about functionality but risk and probability. It's too bad we don't have a nice little financial equation that will help us determine the "net present value" of the choices. I really just hate wasting money, and want to do every bit of planning possible to avoid the potential of having to rip something out in the future because it was a poor decision. I think my primary problem is that I really want a 30' x 40' kitchen with high end appliances and all of the bling I could possibly imagine. But, that is not my reality. And, it's really hard to figure out what is most important and how to choose when I can only afford about 35% of what I want. It's really hard on these forums to communicate a budget - I have no issue moving my fridge and range to opposite ends of the universe, but there is a cost involved in that, and I really need to be careful how I allocate my budget. So, I have chosen to leave my electrical and plumbing pieces where they are - and stay within the current footprint. I have to say - it can be pretty intimidating posting and asking for help when you are one of the "I have a small kitchen" folks. I really have no idea what I will end up with. But, I do know that I will post my updates as they occur as I want to ensure future "small galley kitchen" searches have something to reference! Thank you so very much to all of the wonderful comments and advice I have received. Funkycamper, benjesbride - you guys have been providing feedback and valuable input for the past 6 months as I have persevered to navigate the very rough waters of kitchen design. The end is so very near and this is the most stressful process I have EVER experienced!

Follow up question. Will the 3000k appear yellowish? The CRI is 95. When I looked in the store it didn't seem yellowish--I just wasn't sure next to the white cabinets. Thanks!

Thank you mama goose. Thank you for the counter space visualization. It doesn't look like we may get that much back moving from the galley to the dining space,plus more work to change out window and re-do plumbing/gas line to over there.. If we move the dining room to the kitchen I was thinking of a narrow banquet on one side of the walls. Its just two of us so 90% of the time we don't need a big eating area. I was thinking if we move the kitchen to the dining space most of the eating will be at the island. I mainly wonder how annoying it will be having an island to go around each time as in the summer we mostly use the back french doors to go in and out the house. Additionally I have dogs that I am constantly letting and out from there..