The original home and the addition are both rather small for what you're trying to do. The living areas in the addition are too crowded to support the functions you are planning for them to have. You've got to account for the paths that the people need to move through the space. In other words, you need at least another 3' in width and length just to have the not quite right layout you have to work. The old portion of the home isn't configured optimally either. The master is especially awkward, and would be improved by a complete reconfiguration. And that's where you start to spend a lot more money than you think you will. Doing an addition that large to an original house will be quite expensive. A lot of times, because so much of the original home needs major work and upgrades, it can be cheaper to do a teardown and whole new construction than to try to upgrade, rearrange, and attach new to old. Even if you gut the old house to the studs and start completely over, you will still have it's 8' ceilings and structural layout that interferes with how you can approach the remodel. New homes typically are built to higher standards in insulation, electrical service, plumbing materials, and window efficiency. You're just not going to get in a retrofit without a lot more money than building it fresh as new construction. What's the layout of the current home, as is, without moving anything around? If you want to keep things cheap, that's where you start. You keep what's there and only alter it minimally. But, you also give up a lot of the space and convenience of a modern home. So, a lot depends on exactly what your budget might be, and what you hope to achieve by doing such an extensive reno.

Definitely measure out your pots/pans/lids to get an idea of how much space you really need. I have 1 large and 2 medium-sized Dutch ovens, 4 pots of varying sizes, a steamer insert and a double-boiler insert, 4 frying pans (from large to small sizes) and a griddle in a 30" cabinet. Lids go in the drawer at the bottom of the range. Plus a few pieces of my larger Tupperware-type items. Of course, your cookware may nest differently and you may have more or less items, so measuring is important. If a few of my lesser used items didn't fit there, I would keep them elsewhere. I think it's really only necessary to have your most used items right at hand.

Here's another way of looking at your space. I think your plan is too crammed to one end and the dishwasher in the corner is a compromise I'd try to avoid. This give you seating in the kitchen, but it adds work space. the compromise is that if you have a counter depth fridge, it's about a foot farther away from the sink than the recommended maximum of 9 feet. however, by being on the other side of the kitchen, all quick drinks, snacks, microwave use, coffee maker, etc. could all be contained on that left wall outside of the clean up and cooking zones around the range and the sink.

The most useful prep space is b/w the sink and range -- and you have virtually no space there. I would, at the very least, move the trash pullout to the other side of the sink and move the sink over to the left. Align the sink with the left side of the window. The minimum recommended prep space is 36" of straight counter space. I think moving the trash pullout and sink will give you at least 36" b/w the sink and corner, but I'm not sure since there are key measurements are missing from your layout. (In the examples below, I used relative sizes based on the 3'3/4" measurement shown in your layout.) FYI...Trash pullouts are most useful when they're in the Prep Zone and near the Cooking Zone (range) -- far more trash and recyclables are generated while prepping and cooking than any other time in the Kitchen, so the trash pullout in your layout should be on the other side of the sink. Trying to prep on the left side of the sink means still dripping water, etc., when going to the range. . Other items: Blind Corner... I would get rid of that blind corner cabinet and void out the corner instead (or put in a corner susan). Even the (expensive) contraptions for accessing a blind corner waste a lot of space. In addition, if anything falls off inside, you won't be able to close it until you crawl inside and retrieve the fallen item. (My KD, only half joking, said you need a small child around to retrieve items when they fall off the shelves!) If that's a 42" wide blind corner cabinet, then you have room for 24" of voided space + 3" filler + 15" cabinet. Replace it with a 15" drawer stack (or other type of base cabinet). . Pantry Cabinets... Deep and wide pantry cabinets like you show b/w the refrigerator and range wall are a pain to use (btw, I think those are roll out tray shelves, not pullouts b/c that's what usually comes with wide & deep pantry cabinets). Things get lost in them b/c they're too deep and wide to see everything. I strongly suggest replacing that wide pantry cabinet with a couple of narrower tall pullout pantries -- no more than 18" wide. I'm talking about a pullout, i.e., the shelves are attached to the doors and all pullout when you open them. With a width of no more than 18", you can easily see and access everything on the shelves. Don't forget the 3" of filler b/w the corner and the pantry cabinets to allow all drawers, etc., on each side of the corner to open past the ones on the other side of the corner. (I suggest voiding out this corner as well.) The shallow pantry cabinets on the other side of the refrigerator are much better. [BTW...12" deep shelves are the "sweet spot" for the vast majority of items (and I do mean vast majority!) That would mean cabinets approx 13.5" deep, which I think they are.] . Finally, door access... If the sliding door behind the table is used frequently, it's going to be a problem since the table is very tight as-is without the door. If that door is to be used, you should have more like 48" b/w the table and door and more room around the table in general for traffic. Do you have a separate Dining Room? If so, consider eliminating the table or replacing it with a small bistro-style chair + table. If you do that, you might even be able to extend the shallow pantry shelves for most of that wall and eliminate the tall pantry cabinets next to the refrigerator -- replace them more drawer bases & counter -- maybe a Snack Center? . BTW...I would not want to prep over a DW -- if it's running while you're working there it can be uncomfortable and if someone is trying to load/unload the DW (even if it's one or two items), they will be in your way (or you'll be in their way!).