Palimpsest, I do not have a floorplan of the L-config from our designer, unfortunately. I talked it over with the hubby tonight and although we like the idea of the L-, we are ultimately against it for a couple of reasons: 1) We have a big family (6) including 4 boys who will be teenagers before we know it. We really feel like we want as much pantry space as possible for stocking bulk discount items, especially cereal, juice, spaghetti sauce, and the like, which will be stored no problem in the pantry area of the first design. We measured it, and it may offer up to 84 ft of linear space, 10-12" wide. We just don't have any other area on the first floor that would accommodate that much food. I don't think the pantry space offered in the L-config is nearly comparable. 2) We really liked the idea of the peninsula for socialization between the cook and the folks in the dining room, since the area doesn't accommodate an island. Also, in the L-config, nothing is "built-in" so it might feel like a cluttered area. Maybe I should follow up with the designer and seek another configuration which would lend itself to more pantry space, but it's tricky. 3) Given how much space we're gaining in the pantry for storage, we're thinking we *may* be able to get away with a scenario where we could remove the wall/above-counter cabinetry to the left of the sink in the original design so we could create a more open feel to the back den. People might even be able to sit at the left corner of that counter, but there is a doorway to the den there from the dining room, which may shorten the length we could otherwise run it. I don't know if the symmetry problem that causes is a big deal or not? We are hoping that since there is another pathway through the house from the stairs/dining room to the living room (via the far side of the dining room), if I need to I *can* tell the kids to stay out of the kitchen. We are a little worried though that when someone comes in from the garage or the living room, there is some close proximity to a potentially hot stove. But our current stove is right next to the dining room/kitchen doorway with no counter buffer and we've worked it out. Thanks everyone for all feedback so far!! This is really wonderful.

azmom, I'm in AZ also and know just what you are going through. I am 7 weeks into our actual remodel and beginning to see the light of day! We are remodeling kitchen and a powder room off our entry way. We did remove a couple of walls, and had electric, gas, and plumbing lines to move and or add. I thought about what I wanted for a long time but soon realized that there were holes in my plans. The best advice I can give you is to ask friends and colleagues who have gone through a remodel who they used and if they would recommend them. Even with a recommendation, do due diligence yourself and check GCs with the Registrar of contractors and BBB. You don'y want anyone who isn't licensed and bonded. Don't take their word for it, check it out for yourself. It only takes a few minutes on line and you wont regret it. If the GC you go with has subs, make sure they are licensed and bonded also. When you are on the Registrar"s website, you can check to see if there are any complaints against them. We (I) decided to go to a certified Kitchen/Bath designer for some workable plans. We interviewed several (5) and you have to be careful about that also. Some of them would not do a thing without a sizable retainer paid first which I thought was silly. How would I know if they had a clue without seeing their work. I finally chose a designer who came to the house, measured the areas involved and discussed with me in general what I wanted to accomplish. She drew up a couple of designs and when I saw that I liked her ideas, I paid her a fee and after several more discussions and changes I had the plan I wanted to use. You will find that most Design companies can and will recommend GCs to do the work, but we hired our own. I think I must be rambling and I don't want to bore you. As for hiring the GC, yes get quotes from at least 3. They expect that they won't get every job they bid on so don't worry about hurting their feelings or wasting their time. The GCs should give you a fairly detailed bid which should include the types of materials they would use, a reasonable timetable whether or not they use subs and if they do, who they are. How they will want to be paid, (do not ever pay too much up front) Yes, do have a contract. GCs expect that too. We also, when it came to choosing the GC, checked out their work not just looking at pictures but going to actually see their work and talk to past clients. They should be proud of their work and will gladly arrange to set up a meeting with satisfied clients. This website is fabulous for doing research and I am so glad I found it before getting into this project. I check out a lot of things so I have a clue at what to expect and what I want done. Houzz.com is also a good source for design ideas. As far as fixtures, appliances etc. goes I found that doing on line research helped a great deal. I also found I could save A LOT of money ordering from online purveyors like Build.com. Lumens.com, amazon.com and many others. I hope this helps, if you haven't been bored to tears and have other questions, let me know. Linda

Sorry, but none of the above. What about taking #3 and moving your Cleanup Zone to the right wall and putting a prep sink in the island? The DW would go to the right of the cleanup sink. Cleanup Zone in the island...Personally, I would not want my dirty dishes front and center and on display for all to see. In addition, sitting at an island with dirty dishes "in your face" is not pleasant. Maybe if the island was very deep (like 54" to 60" deep). With the Cleanup Zone in the island and across from the range, you are cramming all three primary work zones (Prep, Cooking, Cleanup) into one small space. The counters on the perimeter with no water access are essentially wasted space b/c they are not situated such that they would be useful for anything other than as a junk/clutter collector. Corner ranges (2nd layout) take up a lot of room and limit access to them. While it's not as bad as a sink in a corner (at least in my opinion), it can still create access issues. . Your aisles look very tight in all three layouts. Is your island at least 41.5" deep? That's what's needed for seating: 1.5" counter overhang in the front + 24"D cabinets + 1" decorative door/end panel + 15" seating overhang (the minimum recommended) = 41.5" There should be 44" b/w the island counter edge and the wall. Since all three work zones are in one place, the aisles should be 48" wide b/w the range/refrigerator and the island's counter edge. If you make the changes I suggest and only one person will ever be working in the Kitchen at once, then 42" would work. Remember, though, that aisle widths are measured to/from the items that stick out into the aisle the farthest -- appliance handles, counter edges, etc.

well, maybe some of the pros will weigh in, but I would put appliance garages etc on the periphery of your kitchen, not in a corner, for the exact reason you describe. adjacent to your fridge, for example. mama goose has a collage of microwave/ beverage stations/appliance garage that she often posts as examples of this. you lose 33" of counter and cabinet space by leaving that gap, so I'm still not sure how it helps. your pantry is a hike from the kitchen, so you may want to add a pantry cabinet for often used items. looks like a fun project!