So take inventory of what you have, and what you will put in the new kitchen. Consider things like plates and bowls, glasses, coffee cups. Flatware, knives, cooking utensils. Potholders, colanders. Pot and pans, casseroles, cake pans, cookie sheets. Towels, bags, wraps, plastic storage containers. Large items - stock pots and roasting pans. Small appliances - mixer, blender, crock pot, rice cooker, waffle iron, toaster. What about food? Spices, oils, baking supplies. Obviously most will go in the pantry, but it's nice to have a few things at hand while cooking. Go through your layout above, and pencil in what will go where. Does everything have a good place? Do the locations make sense as you imagine yourself going through a meal - prep, cooking, setting the table, cleanup, put away? Measure out the size of your appliance garage, then mark that size out with blue tape, and see how many of your appliances will fit in that space (don't forget height). Do the same for drawers - how much space do you need for a dish drawer? Keep in mind that drawer sides and hardware take up space. Make sure you have places for things near their point of use - colander by the sink, potholders and utensils near the stove. All those appliances are wonderful, but if your kitchen is not a comfortable and convenient place to cook because there isn't enough counter or storage space, the appliances won't get used as much.

remodelfla: I only use the microwave to defrost (when I didn't have the sense to pull the item into the refrig a day in advance), or to reheat leftovers that I don't feel like using the oven, hob, or toaster to reheat. If it wasn't for those occasion where I am feeling lazy or needed to shave some prep time off things I wouldn't bother owning a microwave. You are right about the landing though, I only gave it about 16" of landing to the right, which is partially because I figured I can use the eating bar as more storage space if needed. The kitchen is huge already and I'm trying to shave space where I can. Worst case I can move items to the island maybe off the hob. I might yet add some space though, thank you. :) bmorepanic: I never thought about that, my top is only about 18" and I can see that being a major issue. I haven't owned a raised eating bar yet but think they are quite aesthetically appealing. The hob is going to be induction to ease some safety issues, but I may still make the bar level. To the prep sink, I have the kitchen divided into a cooking and a baking area atm. That way one person can be baking while the other is cooking. My SO is an amazing cook and quite often I will run into her in our current U-shape kitchen with about 50" between counter fronts even when we are working on opposite counters. So keeping the prep sink is expensive, but I really wanted to save people from having to share one sink or walk across the kitchen to add a little water to the mixer. Plus I have to have a water line to the ovens for their steam assist feature anyway. I'm hoping I don't need a disposal for the prep sink as the baking area shouldn't have anything that warrants one? And the trash cans I will be mounting with a false toe kick so they have more clearance. The pantry is best explained by the fact that my current pantry (which is a 24" that I installed large pullout baskets for) is so well organized that if it weren't for the fact I have to look to weave past various bottles and boxes to get at stuff in the back and lift them up enough, it is so well organized I know exactly where things are and wouldn't bother looking to grab. My hope is that by making thinner pantry pullouts that aren't baskets means things will never be wore than 2 wide and thus everything is just a matter of knowing what is where to have it at one pull and one grab. I will include a link of my storage map to example later. (it shows where pots, dishes, utensils, etc are going) I do need to rethink having countertop space near the pantry though, incase I need multiple items. I only use the mixer for baking, I hand whip anything I typically cook. So the mixer is in the baking area and the food proccessor is on the cooking side. Thinking about it now though, when baking I do use the food pro sometimes... that may become an issue. Lastly, the aisle. The mudroom located to the east has a hall on the side not connected to the kitchen that heads to the Powder room, laundry room, and then the great room. So hopefully only those needing to be in the kitchen will be travelling through the kitchen. Plus I like to be able to pivot and be able to reach the opposite counter when working, 48" is too much of a stretch. Thank you for all the feedback! I hope I get many more people as thoughtful as you. :D rhome410: All the swinging doors are pocket doors and all shelves are pull out in teh base cabinets (should have mentioned that earlier). I know it is much more expensive to do, but I plan to build the cabinets myself, so the only real concern is wasted space. But the kitchen is huge so I think I will still have plenty of storage despite the need for false walls. I may just yet move the prep sink to the island to exactly where you mentioned, the far right side. I figured for ease of plumbing it would be more practical to keep it near the steam assisted oven that needs a water line anyway though. (Any arguements for or against the two position possibilities?) As for the main swap you suggest and all the shifts it would entail. That is precisely the reason I made this thread. I have an alternate layout very similar to the one you suggest that I should probably through together in CAD instead of hand drawn and post it. I will try to get to that this afternoon when I get home. For storage, let me also post the storage diagram I have this afternoon as well. The dishes are all stored in the wall cabinets on teh south wall atm. I have been debating breaking my field of view to the great room with hanging cabinets across, but I really would prefer not to block the view with any more than the hood for the hob if I keep the hob there. (which is looking less likely thanks to all of the feedback) Thank you all again, please keep up the bombardment of good ideas!

kksmama - I am really liking this layout also. I never thought I'd be able to have an island centered on a large range in this kitchen and am thrilled that it might work. I think I agree about the prep sink being on the island. One good thing about my clean up sink now is I can face people at the peninsula when I'm washing and prepping food, and I'd still be able to do that if the prep sink is here. I'm willing to sacrifice some storage space under the island to allow an 18" overhang on 2 sides so I can fit 4 seats there. Prep space and seating are my main priorities for the island. I'll draw it tonight when I have access to my computer. Sena - I love, love the drawing. Thank you! I will definitely consider a narrow oval table for the banquette. I usually prefer rectangle or round tables, but the oval will probably work better here - more table space than round and doesn't have sharp corners to bang into. Great idea! I'm wondering, if I put the prep sink in the island, 1) where do you think the fridge should go on the DR wall - near the doorway or closer to the range, and 2) which direction should the prep sink face - the fridge/pantry or range wall (I'd like 3 stools facing the range if possible so I'm thinking this may affect placement of sink)?

"I can’t remember the last time someone was loading or unloading the dishwasher while someone was prepping or cooking. I usually load after dinner has wrapped up and unload in the morning after it has cycled overnight." Are you the only person in your home? Then you probably won't have an issue with it when you're alone. Just don't run it while you're working in that space b/c it's not pleasant working over a running DW. If you're not the only person in your home, are you saying that every single person never tries to put a dirty dish in the DW while you're prepping? No one ever gets a drink of water or has a snack and tries to put the dirty dishes in the DW? Are you also saying you always unload the DW in the morning before any new dirty dishes are created (including from an evening snack)? You must have very a disciplined family and be very militant about it! I know that neither my DH nor I have time in the morning to unload the DW and since we both get home rather late, either we're finishing up the dishes from the night before or we're finally unloading the DW -- while someone else is preparing that night's dinner. I guess we have very different lives. (It was worse when the kids were still in elementary/middle/high school -- we had even less time!) . This is your Kitchen, we can just advise you of good/best practices and design...what you do with your Kitchen in the end is up to you. At least you're making an informed decision with as much information as possible and, if there are issues later (I hope there aren't for your sake), you won't be taken by surprise. Good luck with your project!.