Lavender's layout is much better! A few more things... What are the spaces around the Kitchen being used for? They're empty on your layout. Right now, you have all three primary work zones (Prep, Cooking, Cleanup) crammed into a small space in your kitchen with a lot of unused space around it. While I assume one is your "Dining" Room, what about the other spaces? I would much rather see your Prep & Cooking Zones separated from your Cleanup Zone. This would allow others to work in the kitchen at the same time - whether it's prepping & cooking as well or cleaning up or even just getting a snack. Where is your MW? I would put it under the counter in the island on the end across from the refrigerator to keep it on the periphery. I would get rid of the under-counter oven and get a range (more on this below). With Lavender's layout, you have the zone separation and plenty of workspace where you need it. You also have more dish storage space - which you appear to be a bit short on in your layout. . Wall Oven Mounted Under the Counter... Personally, I don't like wall ovens under the counter b/c they are closer to the floor than an oven in a range - so less ergonomic than a range. In my opinion, if you are mounting a wall oven under the counter, you are better off getting a range. If you plan to "age in place" or are average height or taller, it can be an issue. I strongly recommend finding a place where there is one installed and check it out. We had planned to put one under the counter in our Kitchen until we saw it installed - that was an eye-opener and we immediately nixed the idea. When open, the door handle barely missed the floor - which means the racks were much lower than the racks in a range's oven. . Aisle Widths... I can't tell b/c you have no measurements on your drawing, but the aisle b/w the island and the refrigerator doors & handles should be at least 42". That will give you about a 47" to 48" aisle b/w the island and the counters next to the refrigerator. Since all three primary work zones are crammed into that small space, you will need the wider aisles. . Powder Room... What are the internal dimensions? Ours is 4'6" x 4'6" and I would not want it any smaller in either direction. I don't think the location is too bad, but one thing you might consider is extending the interior long wall a bit to give it more privacy within a small "alcove". . Something to keep in mind about seating at the island... Each seat needs 24" of linear space (so you have room for 2 seats in your layout in the opening post) If seating is counter-height (highly recommended and yours does appear to be counter-height), then you need 15" of clear knee/leg space - that means 15" after accounting for cabinets and decorative door fronts/end panels placed on the back of the cabinets. (Or doors if you have additional cabinets opening under the seating overhang.)

Thank you all, and especially sena and mamagoose for the great ideas! This is amazing! There's so much to think about here. The former owners had the fridge in alcove the way you've pictured it in #1. Part of why we're reno-ing the kitchen is because it just seemed too awkward there. The rest of the kitchen was one wall of upper and lower cabinets along the wall with the sink; the stove was in the middle of the wall against the bathroom (without a countertop or cabinets around it). Next to it sat a portable dishwasher. I'll think about these ideas and look at the aisles more tomorrow. The kitchen I just left, which I loved, had aisles this size or smaller, so they don't seem too small to me, but I know it means that you can't get by if any of the appliances' doors are open. Also, and maybe because it's because I've never had the space, but I don't usually prep the food on the counter between the sink and the stove. In every house I can remember cooking in, I've always transferred it to an island. I think I feel a little claustrophobic working on a countertop below an upper cabinet -- which is odd because it's not like I'm tall -- I'm just over 5'. I think I also like facing the room (and others in it), whenever possible. Mamagoose, you asked about the animals. My gf has 2 large dogs that will eat anything that they can find and two super-intelligent cats. The cats kept opening the upper cupboards so she tried installing child locks on them, but they had figured them out before she was even done with the install. I also have 2 cats who are wonderful in that they don't exhibit the slightest interest in human food. All of them together make it a zoo. Thanks again everyone, please keep the ideas coming!

For a 36" wide cooktop, the island needs to be at least 7' long: 24" + 36" + 24" = 84" = 7' Regarding the questions, if you read the Layout Help FAQ you will understand what I'm asking and why. For example: Do you entertain? If so, formally or informally? How often? Something to keep in mind: With small children, your needs will be different than an empty-nester couple. However, the basics remain the same - assuming you cook. (This is not a facetious comment - some people do not cook and just want their Kitchen to be a "show kitchen", not a working kitchen.) Basics: Working in the Kitchen... To begin and to understand the rest of the design information, Kitchen work studies have shown the following breakdown of time/work in the kitchen: 70% or more of your time and work in the kitchen is spent prepping - preparing a meal or snack 20% or less is spent cleaning up - and that includes not just sink work (hand washing a few items), but also non-sink work such as loading the DW (if you don't pre-rinse your dishes), unloading the DW, clearing the counters & table, wiping down the counters & table, and sweeping up at the end of the day. 10% is spent cooking - stirring, adding ingredients, actually watching food cook Based on the above, it makes the most sense to have the Prep Zone in the best spot - whether for the view or for visiting, whichever you prefer. Work Zones... There are three primary work zones: Prep Zone -- This is the zone where food prep takes place. Food prep can be anything from making a sandwich to preparing a multi-course meal. It includes cleaning/rinsing food, cutting, mixing, processing, etc. For many people, especially those with small kitchens, their Prep Zone is also their Baking Center for rolling out dough, etc. 70% or more of the work and time spent in the kitchen is spent prepping. It's the most often used zone in your kitchen – and you spend the most time in this zone. (That's why it makes the most sense to put the Prep Zone in the most pleasant spot in your kitchen.) Cooking Zone -- This is the zone where you take the food you've already prepped and apply heat...cooktop, oven, MW. Only 10% of the work and time spent in the kitchen is spent actually cooking – including stirring, adding ingredients, and watching food cook. This is the least used Zone, relatively speaking. Think about it, you usually don't spend the entire time standing in front of your oven or cooktop watching food cook. Sure, there are some things that do have to be stirred constantly, but most things do not. Even if they do, you usually still spend more time prepping before you begin cooking. Cleanup Zone -- This is the zone where the dirty dishes and general cleanup are handled! Clearing the table, wiping down counters, loading the DW, unloading the DW, etc. 20% or less of the work and time spent in the kitchen is spent cleaning up. OK, now we know what the primary zones are. So, how do we design a kitchen keeping them in mind? . Prep Zone -- works best when it contains a water source and is next to or across an aisle no more than 48" wide or so from the range/cooktop and Cooking Zone. Trash & recycle bins should also be in the Prep Zone since far more recycling and trash are generated while prepping and cooking than while cleaning up. This zone should contain at least 36" of clear workspace, 42" is much better. Cooking Zone -- works best when next to/across from the Prep Zone (see Prep Zone). It's also nice to have a water source nearby as well as trash & recycling nearby. This is the zone that should be the most protected from traffic. Food is cooked here by applying heat and, if you have gas, flame. You are not only working with hot food but if you have to move around with the hot food (e.g., draining a pot of boiling pasta water), you do not want to be dodging traffic. If you have small children, this becomes even more important! Cleanup Zone -- works best when separated from the Prep & Cooking Zones. This can be on the opposite side of a one-sink kitchen from the Prep Zone or it could be in a completely separate location (the latter usually only works well if you have two sinks). Obviously, it also needs a water source and the DW. When the Prep and Cleanup Zones share a sink, the DW should be on the Cleanup Zone side of the sink, not the Prep Zone side. Keep in mind that you need at least 36" of space for the Cleanup Zone, and it should not be shared with the Prep or Cooking Zone workspaces. This is where dishes are stacked when you need to clear the sink for prepping or when your sink is overflowing with dirty dishes. It's also where you stage the dirty dishes b/f scraping them and putting them in the DW. Something to keep in mind -- it's usually not a good idea to put the Cleanup Zone where the dirty dishes can be seen by everyone in the rest of the house - e.g., on an island or peninsula where they are front & center for all to see. Even if you raise the counter behind the sink, dirty dishes are only hidden from those people whose eyes are below the counter's height - i.e., below 42" off the floor. In addition, if you have seating at the counter, it's not very pleasant to sit there with dirty dishes "in your face". . A few more things to keep in mind: Refrigerator -- The refrigerator works best on the periphery of the kitchen so it's easily accessed by people working in the kitchen as well as "outsiders" looking for a snack without the "outsiders" getting underfoot of those working in the kitchen. It should also be near the Prep & Cooking Zones inside the kitchen and, if possible, near the main meal location(s) for ease of access during mealtime. Microwave (MW) -- The MW also works best on the periphery of the kitchen so it's easily accessed by people working in the kitchen as well as "outsiders" looking for a snack without the "outsiders" getting underfoot of those working in the kitchen. If possible, it should be somewhat close to the refrigerator and a water source – but not at the expense of getting in the way of prepping and cooking a meal. Zone-crossing - avoid! -- When planning zones, etc., try to minimize zone-crossing. For example, if you can avoid it, don't put the refrigerator such that you have to cross through the Cleanup Zone to go b/w the refrigerator and the Prep or Cooking Zone. Barrier Island -- The island should not be a barrier b/w key items in the Kitchen. This means you should not have to run around the island to go to/from: -- Water source and Prep Zone (a prep sink helps with this when there's an island or if the kitchen is particularly large - the layout, though, is the key derminant of the need for a prep sink) -- Refrigerator and Prep Zone -- Refrigerator and Cooking Zone -- Prep Zone and Cooking Zone -- Water source and Cooking Zone Protection...Of all the zones, the Cooking Zone should be the most protected from through-traffic as well as general-kitchen traffic. The Cooking Zone contains the range/cooktop where you will be dealing with fire (if gas), hot foods, etc. You do not want to have to cross a busy aisle when taking a pot of boiling water from the range/cooktop to the sink for emptying...or anything else hot, for that matter! Dish Storage -- Dish storageworks best when it's near the DW and near the serving/eating locations (island, DR, Nook, etc.)

Patricia Colwell Consulting, that you for the feedback. The 3D picture from the cabinet site had an error on the lakefront window wall. Our home will have a 4 foot bump out that starts at the end of the lakefront cabinet run. I've deleted that picture and posted updated dimensions that reflect this wall more accurately. My first image from RoomSketcher had it shown correctly. That being said I understand your feedback on not having a cooktop on the island. I may be in the minority with this preference. However, appreciate your suggestion to move to an exterior wall for proper ventilation.