Sorry about the terrible image. I'm trying to upload a better version, but its a pdf file and GW won't let me attach pdfs so I had to scan it instead and that was the best I could do. I need someone more adept at the Apple computer to help me. So frustrated! Anyway what is the minimum distance that you would do between any island and perimeter countertop?

No, from a looks point of view it will be fine. (Functionally, at least in a two-cook kitchen those widths may be a bit narrow, but w/o a layout drawing to look at, one can't know. it al depends on who, how many and what task is being done on the counters, appliances or surfaces that abut the aisles.) Varying aisle widths is also an important tool for subliminally directing traffic to where you want it to go. For instance, too much aisle width in a work area combined with skinnier aisles where you want traffic to flow will have the result of funneling people into the work space. L.

Other considerations: . Trash & recycle pullout...works best in the Prep Zone, near the Cooking Zone, and, if only one and possible, near the Cleanup Zone. Far more trash & recyclables are generated while prepping and cooking than while cleaning up. So, if you have to choose, put the trash & recycle in the Prep Zone instead of the Cleanup Zone. [That's the biggest mistake I made, I put it in the Cleanup Zone across a 6' aisle from the Prep Zone...it's my biggest regret by far in my kitchen.] Prep sinks...should be no smaller than 12" x 12"...and bigger is better - I recommend no less than 15" in each direction, 18" would be better, IMHO. Anything smaller is not very useful for prepping. Those smaller sinks are often called "bar sinks" b/c they're really only big enough for filling a glass with water or dumping a glass. They're not big enough to clean veggies/fruit or empty a colander. Zone protection...strive to protect the Cooking Zone from traffic - both through-traffic as well as in-kitchen traffic. While cooking, you are dealing with very hot pots/pans/food and you don't want to be tripping over or dodging traffic, open DW doors, etc. This usually means putting the Cooking Zone in the most "secluded" area...but not always, it depends on the workflow in your design. Work/Landing Space...Be sure you have adequate work and landing space near/around appliances and in zones. Sometimes skimping is required when it's a small kitchen. Prep Zone...36" continuous/clear countertop and next to a water source. Experience has shown that 42" is much better. Cooking Zone...See Cooktop/Range Cleanup Zone...See "Sink - Only or Cleanup Sink" Sink - Only or Cleanup Sink...A minimum of 24" of clear counterspace on one side of the sink, and 18" on the other side with the 24" at the same counter height as the sink. Sink - Prep... A minimum of 6" of clear counterspace on one side of the prep sink and 36" of clear prep workspace on the other side (again, 42" is much better). Refrigerator...A minimum of 15" of clear counterspace on the handle side of the refrigerator or on either side of a side-by-side or no more than 48" across from the refrigerator. If an oven is next to the refrigerator, the refrigerator should be the one placed next to counterspace. Ovens (Wall)...A minimum of 15" of clear landing space next to or above an oven if there it is on an aisle with through-traffic If it's on an aisle with no through-traffic, then the 15" can be across from it. MW...A minimum of 15" of clear landing space above, below, or nest to the MW. Counterspace if two zones/appliances are next to each other…Take the longest of the two and add 12". Cooktop/Range -- If the range/cooktop is against the wall, a minimum of 9" of counterspace b/w the wall (protected by flame retardant material) and the range/cooktop. -- If the range/cooktop is on the end of a run that is open, a minimum of 18" of counterspace is needed for both emergency landing space and a safety zone/buffer b/w the range/cooktop and end of the counter. -- The other side of the range/cooktop should have a minimum of 24" for both emergency landing space and workspace. -- If the range/cooktop is in an island or peninsula with no seating behind the range/cooktop, then there should be a minimum of 18" b/w the back of the range/cooktop and the back counter edge of the island/peninsula. -- If the range/cooktop is in an island or peninsula with seating behind the range/cooktop, then there should be a minimum of 24" b/w the back of the range/cooktop and the back counter edge of the island/peninsula. -- Note: For functionality, at least 24" on each side is better, regardless of location of cooktop/range. This space can be shared with the Prep Zone on one side; if it is, then there should be at least 48" (36" + 12") on the side shared with the Prep Zone. -- Check your local Code. Some local Codes are more restrictive. If not, stick to these recommendations.

Workspace, Landing Space, Other Items . Work Zones…There are three primary work zones: Prep Zone (70% or more of kitchen work/time) Cooking Zone (10% of kitchen work/time), and Cleanup Zone (20% or less of kitchen work/time) Of these, the Prep & Cooking Zones work best when either next to each other or across from each other. The Cleanup Zone usually works best if it's separated from the Prep & Cooking Zones. Sometimes that means different parts of the kitchen (usually with a prep sink in the Pep Zone); other times it means the only sink in the kitchen separates them...Prep & Cooking Zones on one side of the sink and Cleanup Zone with DW on the other side of the sink. [See the FAQ thread "Kitchen Work Zones, What Are They?" for more information about work zones.] . Trash & recycle pullout...works best in the Prep Zone, near the Cooking Zone, and, if only one is possible, near the Cleanup Zone. Far more trash & recyclables are generated while prepping and cooking than while cleaning up. So, if you have to choose, put the trash & recycle in the Prep Zone instead of the Cleanup Zone. [That's the biggest mistake I made, I put it in the Cleanup Zone across a 6' aisle from the Prep Zone...it's my biggest regret by far in my kitchen.] Prep sinks...should have an interior size of no smaller than 12" x 12"...and bigger is better - I recommend no less than 15" in each direction, 18" would be better, IMHO. Anything smaller is not very useful for prepping. Those smaller sinks are often called "bar sinks" because they're really only big enough for filling a glass with water or dumping a glass. They're not big enough to clean veggies/fruit or draining pasta in a colander. Zone protection...strive to protect the Cooking Zone from traffic - both through-traffic as well as in-kitchen traffic. While cooking, you are dealing with very hot pots/pans/food and you don't want to be tripping over or dodging traffic, open DW doors, etc. This usually means putting the Cooking Zone in the most "secluded" area...but not always, it depends on the workflow in your design – but keep it in mind when designing. After the Cooking Zone, the Prep Zone should be protected. In general, no major traffic patterns should cross through the primary work zones. If you must put the Prep Zone or Cooking Zone on a major thoroughfare, then consider extra wide aisles so people can give the zone(s) a wide berth when someone is preparing a meal . Work/Landing Space...Be sure you have adequate work and landing space near/around appliances and in zones. Note that sometimes combining work & landing spaces is required when it's a small kitchen. [The following items are from the "NKBA Kitchen Planning Guidelines With Access Standards"] Prep Zone...36" continuous counterspace at least 24" deep for the prep zone workspace and be immediately adjacent to a water source. [We recommend at least 42" of continuous counterspace.] Cooking Zone...See Cooktop/Range Cleanup Zone...See "Sink (Only or Cleanup Sink)" Sink (Only or Cleanup Sink)...At least 24" of counter frontage to one side of the primary sink, and 18" on the other side (including corner sink applications) with the 24" counter frontage at the same counter height as the sink. The minimum allowable space from corner to the edge of the primary sink is 3". Sink (Prep)...At least 3" of countertop frontage on one side of secondary sinks, and 18" on the other side (including corner sink applications) with the 18" counter frontage at the same counter height as the sink. [We generally recommend at least 12" on one side and 42" on the other side. This minimizes splashing on the floor and accidentally knocking things off the counter.] Refrigerator...At least 15" counter space on the latch side of the refrigerator or on either side of a side-by-side, or at least 15" of landing space no more than 48" across from the refrigerator. If an oven is next to [the] refrigerator, [the] refrigerator should be the one placed next to available countertop. Ovens (Wall)...At least 15" of landing space, at least 16" deep, next to or above oven if it opens into a primary traffic pattern. If it does not open into a traffic area, at least 15" x 16" of landing space needed [(i.e., it can be across or next to it). We do not recommend putting an oven where it's in a major traffic path.] MW...At least 15" of landing space, a minimum of 16" deep, above, below, or adjacent to a microwave oven Cooktop/Range... Open-ended kitchen: at least 9" of counter space on one side of the cooking surface and 15" on the other, at the same counter height as the appliance. [We recommend at least 18" on the open end for safety reasons.] Enclosed kitchen: at least 3" of clearance at an end wall protected by flame retardant material; 15" on the other side of the appliance, at the same counter height as the appliance. [Be sure there is sufficient space for elbow room and pot/pan handles on both sides – we recommend at least 9".] Island or peninsula: Countertop should extend a minimum of 9" behind the cooking surface, at the same counter height as the appliance, in any instance where there is not an abutting wall/backsplash. [We recommend 18" to 24" behind the cooktop/range for safety and aesthetic reasons] Combined countertop for 2 adjacent locations...For two adjacent work centers or landing spaces, determine the longest of the two required lengths and add 12". NOTES on cooktop/range spacing: Experiences here have shown some of us that the above is actually too little for an island or peninsula setup or when the cooktop/range is at the end of a cabinet run. For safety reasons, you need at least 18" on each side. This does not include workspace -- 18" is far too little for workspace. For behind the cooktop/range in an island or peninsula, there should be a minimum of 18" behind if there is no seating behind the cooktop/range and 24" behind if there is seating. For functionality, at least 24" on each side is better, regardless of location of cooktop/range. This space can be shared with the Prep Zone on one side; if it is, then there should be at least 48" on the side shared with the Prep Zone. [36" + 12" = 48"; 36" for the Prep Zone + 12" for the overlap with the Cooking Zone. See above about "combined countertop for 2 adjacent locations".] In the case of a range/cooktop next to a door or wall, check your local Codes, they may dictate more space b/w the door or wall and cooktop/range.