Your link doesn't work. It asks me to join snapfish in order to view your photo. You'll get more responses if you embed your images in this thread. For instructions on how to do that, see the link below. If you haven't already, you should also read the New to Kitchens? Posting pics? Read me! thread. If your photo or photos are elevations drawings only, not an overhead view with dimensions, that's won't get you as much useful feedback. We can comment on looks but without knowing how large aisles are, what cab sizes are, etc, we can't provide detailed feedback. You also may get more responses if you ask for lay-out guidance in one thread and design help - style of cab, color of appliances, etc - in another. Here is a link that might be useful: Posting pictures

Here's how I'd stock a basic kitchen from scratch- Knives: a serrated bread knife, which can also be used for tomatoes, a paring knife (3") and/or small utility knife (blade no less than four inches no more than six) and an 8 or 10 inch chefs knife, depending on personal preference. Cutting board Set of measuring cups and spoons, set of nesting bowls, 2 cup glass liquid measuring cup. Wooden spoon, silicone spatula, slotted metal spatula, two metal spoons, one of which is slotted. A whisk. A box grater, a colander and (optional) a sieve. Two or three saucepans. I'd get three, 6 quart, 2-3 quart and 1 quart. A 10-12 inch sauté or skillet or cast iron frying pan and an 8" non stick pan for eggs. A cookie sheet or two (buy half sheet pans, not pans labelled as cookie sheets) An 8" square baking dish, a 9x11" baking dish, a casserole pan and two cookie sheets. A pie pan (a good sized deep dish one can be used for small casseroles and savory pies as well as sweet ones) A cooling rack Oven mitts Dinner service for four, four mugs, six drinking glasses, six wine glasses. Set of flatware for four. If you plan on entertaining get service for 8 plus extra glasses. A small platter and a couple of round bowls (all plain white) for serving if desired. If your nesting bowls are pretty you can use those. A sugar bowl and creamer, a butter dish.

Working blind, not knowing what walls are loadbearing. Here are some pet peeves about the layout: 1) I hate the opening between dining room and kitchen, which sends through traffic by the sink and presumably DW; 2, hate the stairs coming down right in front of a wall; 3) most of the foyer to me is wasted and down the road I would try to reallocate most of it to the BR; and 4, Not fond of both a breakfast nook and dining room. What I would do: 1) Close current opening between dining room and kitchen to provide a large L-shaped area. 2) Create new opening at extreme left side of that existing wall. 3) Remove part of the wall between laundry area and breakfast nook. End the wall aligned with the stairs so they will be visible from breakfast nook and kitchen. 4) Move fridge (counter depth if possible) to the left of the sink. If space permits, steal a couple of feet from the breakfast nook but ensure there is room for a small table and chairs. 5) By moving the opening between the dining area and kitchen, and relocating the fridge, you now should have room for a decent sized island in the most popular kitchen shape: an L shaped island with a working (no seating) island. The island would be a great landing zone for the pantry and fridge. Given the structural changes, I would use a design-build firm that has a kitchen designer and a civil engineer or architect on board.

Thank you @Greg Rapp & @gardengrl66 z5 RE: 44" aisle - I agree, it'd be better wider. I'm having the architect look at bumping out the left wall (enough to add cabinets on the interior wall), but I'm not optimistic that moving that exterior wall won't destroy our modest budget. RE: DW placement, I had wanted full access to island cabinets for putting dishes away (no upper cabinets), but I could see how having the DW next to the fridge might allow better flow on the range aisle side. RE: microwave - yes I think island side closer to fridge would be fine. Otherwise far right corner along top range wall would be my other preference bc it's out of the way over there. RE: 48" range. I know it's huge. I'm enamored with having 2 ovens though. I hadn't considered the venting aspect, thank you for adding it to my list for consideration. Any other thoughts?