Did you look at http://ledneonlight.com/index.php?main_page=product_info&products_id=649&zenid=5cc32bf2248f325bf47d405bbd4bf5a6 The separate upper cabinets should be wired directly instead of attempting to use jumper wires. eg The 33" section could use a 11" + 21", mounting track, 1 jumper wire and 1 wiring compartment. You need to include all the necessary parts to get the total price. - mounting track, wiring compartment, possible jumper wires.

Here's my idea for you. Blue lines = prep/cooking paths and red lines = clean-up paths; you'll notice that there isn't much overlap in the paths. That's a good thing, IMO. My plan echoes tracie.erin's idea of removing the peninsula and elongating the island to incorporate the posts. I envision it as something like this: [[(https://www.houzz.com/photos/hwc-folly-kitchen-traditional-kitchen-san-francisco-phvw-vp~5155586) [Traditional Kitchen[(https://www.houzz.com/photos/traditional-kitchen-ideas-phbr1-bp~t_709~s_2107) by Charleston Photographers Matthew Bolt Graphic Design I swapped out cook top and DOs for a range and moved the fridge to the same wall as the range with a prep sink and MW drawer in the island. Your current kitchen provides a fairly tight work zone between fridge, sink and cook top; since you are the primary cook, I thought it best to keep that efficient configuration. That said, this lay-out would also work for multiple cooks. I moved the clean-up sink to the window with a glass fronted hutch to its right (looking at it from above), something like this: [[(https://www.houzz.com/photos/fairfield-kitchen-traditional-kitchen-new-york-phvw-vp~1588798) [Traditional Kitchen[(https://www.houzz.com/photos/traditional-kitchen-ideas-phbr1-bp~t_709~s_2107) by Fairfield Architects & Building Designers Tara Veith Design, LLC Or this: [[(https://www.houzz.com/photos/shannon-cabinetry-traditional-kitchen-toronto-phvw-vp~71925) [Traditional Kitchen[(https://www.houzz.com/photos/traditional-kitchen-ideas-phbr1-bp~t_709~s_2107) by Youngstown General Contractors Shannon Cabinetry I changed the desk and double oven area to a beverage center. That will be very handy when you entertain, plus it makes it easier for your kitchen to accommodate groups of 20-40 people. You can use this area for buffet service, too. The bar sink is optional. The one downside of this plan is that the pantry goods are outside the primary prep area and the island is a barrier between the pantry goods and the range. But considering how much circling around the island your current kitchen requires to go between pantry, fridge, sink, cook top and ovens, it might be tolerable and if you're a Mise en Place cook, it won't be a big deal at all. You don't give us the width of this area so I opted for counter-height, wide pull-out cabs to house pantry goods instead of a tall pull-out pantry cab but you could also do a tall pull-out if this area is wide enough to accommodate that plus at least a 36" wide counter for the beverage center. Or you could opt to ditch the beverage center completely in favor of pantry storage. Oops, I forgot to include the island's width. It's 43.5 (25.5" cabs with 1.5" counter overhang & 18" seating overhang). Your plan doesn't include where the two doorways - upper left - go. If one of those goes out to a patio, having a way to go from kitchen to the patio without going all the way around would be a plus, especially if you grill a lot. Additionally, since you haven't included all dimensions, you'll need to double-check that my plan is feasible. Specifically, if there will be at least a 42" aisle between fridge corner and post and how much counter you'll have between fridge and 48" range and 48" range and lower corner.

Buehl's layouts are nearly ideal and are what I would have designed for a kitchen if I had had the space to make it all work in our house. (Lucky you! : )) She has given you well delineated zones with adequate storage space for the tasks that take place in those zones. (Although, I'm hoping you have a pantry somewhere nearby, possibly in the mudroom?) Is the DR a formal room and do you have another eating area behind the island? I'm wondering this too. If so, then Beuhl's clean up zone is in a great location for everyday meals. Someone can set and clear the table without interfering with what's going on at the island, whether that's kids doing a project at the stools, or someone cooking or baking. Many times, dishes collect near the sink. By getting the clean up area off to one side, you are giving a dedicated spot for those things to gather without taking precious space from your prep area. Even if everyone in your home is well trained to put things immediately into the dw, it would be much better to have them do that off to the side than to have them opening the dw into your walkway between the fridge and sink while you are busy trying to get things done in there. Buehl's plans also give you more usable counter on your island top because the prep sink is smaller than a full sized sink. Yet you haven't lost the convenience of having water on the island for rinsing veggies, washing your hands after handling bloody meat, getting goo off your fingers from baking, filling and emptying pots of pasta water, getting water for rice, etc. Not only do you get more usable counter at the island, but you also gain a lot of storage in prime space under the island because of the DW and large sink base not eating that space up. This will make it easier for you to keep the things that you need to use for baking and prepping right there: knives, baking pans, baking supplies, salad and serving bowls, measures, etc. Most of these things would have to be stored off to the side if your sink is in the island, and then you'd do a lot of trekking back and forth to carry these to the island when you don't need to do so. It's a dream to have all the things you need right where you use them. You can fulfill that dream. ; ) If anyone comes in for a drink, or to wash their hands, or get water for a project, or rinse and fill a pet bowl they can take care of those needs at the cleanup sink and not disturb the person working in the prep zone (or vise versa.) If you have 2 people working together, then one of them can work to the right of the cleanup sink and one can work at the island. No waiting for water. We often have 2 people cleaning up the kitchen at once. 2 sinks lets one person load the dishwasher while another washes up the hand washables at the other sink. I see you have a 2 bowl sink drawn in your plan. May I suggest that you look into super single sinks rather than a 2 bowl model, if you haven't already? Many on here absolutely love them. Most super singles will fit into a normal sink base. Also, plan to put in as much drawer space as you possibly can rather than drawers over doors. The space is so much more efficiently usable this way. I can't tell for sure, but it looks like you've got a lot of door cabinets right now. There's no need to stoop and dig through those. Drawers will give you one motion access to what you need.

I’ll get the measurements uploaded tmw. I tried to plan it on the IKEA kitchen design website, but it did not lineup for me. I would have to move my window to the left (towards the fridge). I don’t have any other design programs. If I had that kitchen, I would have moved the window a few inches to the left to lineup the middle of the window with the faucet. I would use an awning window. I have garden doors, instead of sliding doors. In my kitchen I would like to have a half wall, so the tv over the fireplace can be watched from the kitchen. I’d like on the half wall base cabinets and a counter to eat at. On the other side I’d have the couch.