Buyers beware. I purchased the Thermador 30" induction cooktop in March 2010 for $2,299 plus tax. The cooktop had problems from day one. The problems ranged from being only able to use one burner at a time to none of the burners working at all, and various error messages appearing each time. The service from Thermador was deplorable. Even though the repairman said that the problem was there from the beginning, Thermador refused to cover the labor because we just passed the one year warranty. It did not matter to them that family circumstances prevented us from being able to repair the cooktop sooner. The repairman got the burners to work, but now there are strange vibrating noises. On top of that, it took more than a dozen calls just to get the repairman to show up. Thermador could care less about their reputation. The repairman said that the cooktop has so many potential spots for error, and that these tops are extremely complicated. I suspect I will be replacing my cooktop in less than a year (because it doesn�t work), and I will definitely not go with Bosch/Thermador.

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I drew up the plan I proposed above, with adjustments as needed based on the additional information you've provided. I assumed that the fridge wall is 144" not 143" and gave the extra inch to the fridge portion. I also estimated the window at 36" wide (based on the photo). If these assumptions are incorrect, you'll need to adjust accordingly. I kept the fridge wall and oven cab in their current locations. Sink is shifted from its current location, which I realize requires trenching into your slab but thankfully, the sink is fairly close to its current location so costs should be fairly minimal. I put the wine fridge in the island. That location is more convenient whether you're in the family room, dining room or breakfast nook. It can be accessed without crossing into the prep zone, which is a plus. I tried to figure out how to get stemware closer to the wine fridge but that was a no-go. I shifted the cook top out from under the window and to the left. This has multiple pluses, IMO. One, you can vent the cook top with a hood, which is more efficient that a downdraft and won't require increasing the depth of the counter to fit a downdraft (that would steal space from the aisle between oven and fridge side, which is already less than recommended). Two, it's less expensive. Pop-up downdrafts are easily over $1K. You can get a nice looking, functional chimney hood for less than half that. An undercabinet hood is even more reasonably priced. Three, having the largest expanse of counter between wall ovens and cook top moves your primary prep zone from one side into the center of the kitchen. You'll take fewer steps going from fridge or pantry to the prep zone. The aisle between table and island is a bit on the lean side, which is why I recommend placing the chairs as shown in the drawing. Mock it up to make sure you're good with this, though. Now's the time to make adjustments. Keep in mind that the recommended aisle behind seating is 44" (see the drawing I posted above). It's fine to have less than that on the window side because that's not a primary aisle. I suspect that the island curve will need to be softened so that you can reach the center to clean it. Again, mock it up and see what works for you. I estimate that you'll have room for 3 stools but the final shape will determine that. Allow 24" per person so that people can sit comfortably with enough room for elbows and legs. If you need another seat, you can reduce the width of the bottom right cabinet and extend the counter overhang towards the pantry. I didn't add uppers above the 12" deep cabinets in the nook area. As drawn, there's a nice balance of cabinets and open space on that wall. It also gives you the option to add a window. I listed suggested kitchen organization - blue for clean-up, table setting, green for prep, cooking, baking - to get you started. Feel free to adjust to suit how you work. I found it helpful to mentally make a meal using a new lay-out to see what worked, what didn't and how I could adjust it to make it function better. Think about how it would work when you entertain, clean-up, make snacks, etc. You can amend the plan to keep the cook top under the window but if you do, I strongly encourage you to go with a hood over the cook top for reasons stated above. See the link mamagoose posted above to see kitchens with this set-up. The dimensions in red show you what you gain with a smaller diameter table,either a 42" round or square table (set at an angle).If you need additional storage, you'd have room for cabinets against the kitchen/family room wall. ETA: Ignore the dimensions and shape of the square table. I don't know where my head was but what I drew isn't a 42" square table. It's much smaller than that. You could probably do a 40" square table and be okay but a 36" square table would work better. Not sure that's a better solution, though. Mock it up with blue tape. I know you have some, lol. I tried a few other ideas but they required structural/slab work and I didn't feel that the trade-offs were worth the additional expense. HTH!

First, downdrafts are not very good hoods. If you do much more than boil water, then you need a real hood, especially since your Kitchen is so open to the rest of the home. About the only time downdrafts work at all is if the pots/pans are right up next to the raised fan -and- shorter than the top of the fan by a few inches. That means no cooking on front or center burners. No using tall pots, even next to the downdraft. I used one for a couple of weeks in a rental and I hated it! It was noisy and did nothing to capture splattering grease. The range & downdraft were on a peninsula with a raised counter behind it. One of my kids was splattered with grease and I had ban my children from sitting at the counter when I was cooking. (Steam also billowed up from the front burner when I boiled water and the downdraft did absolutely nothing to capture it.) While I don't generally like cooktops/ranges in islands or peninsulas, at least your island can handle it. You appear to have at least 24" on the outside side of the cooktop, 36" b/w the sink and cooktop, and at least 18" b/w the prep sink and other edge of the island. You also appear to have at least 24" b/w the back of the cooktop and the seating overhang behind it. Personally, I'd want more than 36" of prep space, but that is the minimum recommended prep space. However, I see other issues. Are you and your family quite short? I'm asking b/c wall ovens mounted under the counter are much lower to the floor than ovens in a range. Unless you are quite short, I strongly advise against an under counter wall oven. Ditto an under counter MW, unless it's a MW drawer. I advise you to go somewhere where they're installed and try to spend time pretending to use them. Think about taking a 20-pound turkey + stuffing + pan out of such a low oven. Another issue is that the island is a "barrier island". It's a barrier b/w the Prep Zone & refrigerator and b/w the Cooking Zone & refrigerator.