Rosie, Sorry for MIA. Thanks for thoughtful questions. You got me thinkingâ¦.. Here are my answers: Hi, Nancymark. To start, you don't say what needs all these changes will meet. What functions are you hoping to improve over the original layout? I wanted to create more cabinet space, so I moved the refrigerator and add pantry to the dining room. Very importantly, is there no way to work within the original footprint to get a kitchen that will function for you? What kind/amount of cooking does your family do? Good point. I cook dinner daily from scratch. So I do use the kitchen extensively and we love to eat. We have friends over for dinner but nothing fancy. Why do you want to move the refrigerator to the back wall of the dining area? That was my way of creating more cabinet space. I also want to get CD refrigerator which means I donâÂÂt have enough space where it is now. My vent hood is going to be 36â instead of 30â ( what I have now). What will an island do for you that a peninsula would not? Or, why do you want an island? Currently there are 6 feet inside the U. I think I am wasting space there, I usually cook alone. With the island, I can move it closer to the range and create seating on the other side. In addition, I thought I can possibly put refrigerator at the end of L, ie sink, then DW, then counter depth refrigerator. Regarding your current proposed layout, on first glance it seems to miss achieving improved functionality, not only because the refrigerator is now back in the dining area, but because of the positions of the potential work surfaces in relation to the work triangle. An efficient triangle would normally be defined by your movements from refrigerator to sink to stove--working within that triangle, but the island surface is outside that and so is that really nice counter space to the right of the sink. It would be helpful to examine, right in the beginning, any assumption that a sink should/must be placed in front of a window. Why? What makes rinsing lettuce and dishes so much more special than drying lettuce, chopping onions, measuring spices, beating eggs, and so on and on? :) GOOD POINTS.

Have you considered changing where the kitchen is? For example can you build onto the back of the dining room? Then you can put the kitchen up there in the new addition. I'd think that if you're planning on adding on space, you might want to start thinking outside the box as to where you can change the placement of the dining room, kitchen and family room. It may give you more and better options. Or how about moving the kitchen to where you're planning on putting the family room addition? Additionally do you need a formal, separate dining room or could you incorporate it into a kitchen/great room/ dining space? I would first think in terms of not what you have right now, but how you live your lives. If you only use the dining room a couple of times a year, you might be better served with a smaller island, and the dining table where you can all use it and enjoy it daily; in your great room/kitchen/dining area.

I guess it depends on what you consider the better view and the prime location? I have a window with a great view above my prep area which I only look out when I need to pause for a quick break from chopping or to figure out my next step. I don't like to talk much or gaze at views much while prepping after I almost lost the tip of a finer once while doing that. My brain can't handle visiting while prepping because then I either leave out ingredients or just plain keep forgetting where I'm at. It takes 2-3 times as long for me to prep if I'm visiting or window-gazing. I'd rather focus on the prep and get it done. Family knows to limit interactions with me while prepping beyond quick statements. That's simply not a good time for me to chat. If we're entertaining, I choose menus that don't require last minute prep/cooking just to avoid having to prep and visit at the same time. And, like cpartist, I prefer to wash, slide food to prep, then slide food to cook. I don't like carrying prepped food across the floor either Someday, my clean-up sink will be on my peninsula facing my dining table. This was the best place for me to be able to keep my DW open while cooking. Since I tend to plop things in when done with it while prepping and cooking, most dirty items will already be in the DW before sitting down to a meal. After eating, I'll be able to stand at the dining table and just pick up plates, turn and place them next to the clean-up sink without walking anywhere. Quick and easy. Then dishes will immediately be scraped and put in the DW. If the DW is full, it will be a quick scrape before setting them in my 32" wide, 9" deep sink. I figure this will hide them pretty well from any visitors until the DW is free. And I can scrape and load while visiting without losing a finger or trying to remember what needs to be done next. Clean-up is pretty much an auto-pilot activity. Prep is not. At least not for me. So I totally get what cpartist is saying and tend to agree with her. I also recognize that this is an YMMV thing.

If you could read the "Layout Help" topic and answer the questions we ask there (as well as post the fully measured/labeled plan requested), it would be extremely helpful. Kitchen Design FAQ threads - they will explain things like work zones, aisles, island/peninsula seating, etc. These threads will help you understand questions/comments you will receive. Layout Help - FAQ for asking for layout help. It has a sample measured layout as well as a description of the other information we need . Layout Help: How do I ask for Layout Help and what information should I include? http://ths.gardenweb.com/discussions/2767033/how-do-i-ask-for-layout-help-and-what-information-should-i-include . Kitchen Design FAQ threads: Kitchen work zones, what are they? http://ths.gardenweb.com/discussions/3638270/faq-kitchen-work-zones-what-are-they Aisle widths, walkways, seating overhangs, work and landing space, and others http://ths.gardenweb.com/discussions/3638304/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc How do I plan for storage? Types of Storage? What to Store Where? http://ths.gardenweb.com/discussions/3638376/faq-how-do-i-plan-for-storage Ice. Water. Stone. Fire (Looking for layout help? Memorize this first) http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first