The plan is workable, but could be improved, depending on personal preferences. For example: --The counter space above the sink appears largely wasted space, since the range for cooking is placed between the refrigerator and double sink, making this the heavily used area. An alternative is to exhange locations of the sink and range, perhaps exchanging the range for a cooktop and adding a seperate oven stack at the end of the counter line above the sink. This would position the sink closer to the refrigerator and pantry, reducing the steps for getting and washing food stocks, while making use of the underused counter run; --Looking at the dining area, where will dishes, place mats, napkins, serving pieces, etc. be stored? Looks like this may not have been considered. If it were my house, I'd plan a build-in line of upper and lower cabinets for the purpose. Pushing the dining room wall (one or the other) 2'-0 will allow the addition, and make the room look like more than blank gyp-board walls. The diagonal walls are somewhat odd, but it's clear they are there to attempt to define a "dining space", part of which is also circulation space. There are probably better appearing and more functional ways to do this using 1-2 free-standing columns (square or round) of some sort and a dropped soffit at the column line. Good luck on your build.

Marcolo and Blfenton, the box thing in the southeast corner is just that, a box constructed out of drywall to take up the corner. I hate blind corner cabinets, so I would rather "waste" the corner entirely rather than spending money on corner cabinetry I hate, especially since it lets me put more efficient drawer storage on each side of the corner. It also allows me to have tall cabinetry on the east wall and uppers and lowers on the south wall, without having an issue where they meet in the corner. I might put a door in the guest room wall to utilize the 27" x 27" space from the other side to store items we do not need to get to often, like luggage. I agree that having the wall ovens 4' away from the nearest landing spot on the island is not ideal, but it is a big improvement over the 7' walk between wall ovens and counters in our current kitchen. If we move the wall ovens to the east wall, there is still at least a 4' walk to the island. Amanda, the trash pullout and dishwasher are on opposite sides of the sink cabinet. I will also have storage for dishes, Rubbermaid containers, plastic wrap, etc. on the south wall. That way, after meals, the plates and pots all go to the counter next to the sink, leftovers can be packaged, dishes can be scraped into the trash and then go into the dishwasher. When I empty the dishwasher, the dish storage is on uppers on that wall. It sounds like cooktops on islands are not popular. I agree it is not ideal, but it was the only way to get the entire wall of tall cabinets on the east side. My DH loves the look of that wall, and that wall will be highly visible from our kitchen and dining room. I would prefer a real hood to a downdraft vent, but, then again, I have lived without a proper hood for 10 years. Mahlgold, I am having trouble balancing the look we want with function. We plan to do prep on the island and the counter to the left of the sink. Those 2 areas give us more counter space than we have had in any prior kitchen. We do not own a coffee maker or toaster oven. Our only countertop appliances are a KA mixer, small toaster and blender. The mixer and blender will go under the uppers to the left of the sink (mixer in far left corner on an angle). The toaster could also go on that counter, or maybe behind the lift door on the left side of the east wall along with bread storage. We only do breakfast and lunch at home 1 or 2 days per week. I am not sure how many or how deep of drawers to put in the tall cabinets. I drew each side with 5, but it could be 3 or 4. This kitchen has so many more lower cabinets than we have ever had before, that I am not sure what to put in all of them. On the right side tall cabinet, I thought I would want a couple of shallow drawers at the top to store extra trays for the Advantium, pot holders (those will be kept in 3 different locations near all the hot appliances) and wine tools like the opener, Vacu-vin, etc. Maybe a drawer for DH's vast tea bag and leaf collection and related tools. We could put all the empty baby bottles and plastic plates for the kids in a drawer in that tower or on the south wall. On the left side tall cabinet, I could use the drawers to store pyrex, roasting pans, pie tins and other baking dishes that might not fit in the drawers below the wall oven. My stove top pots and pans and utensils will go in drawers below or next to the cooktop on the island, as I have several feet of drawers on the south side of the island. The wall ovens were put on the north wall (where they are in the current kitchen) because they are less attractive to look at. Also, if we get the side opening Gagg ovens, they would be difficult to place in the east wall because they need at least 8" between the hinge side of the oven and an adjacent wall, so we could not put them at the very end of a cabinet run. It is also tricky because we are trying to find space for 3 wall ovens: standard 30" convection oven, speedoven/microwave, and steam oven. They are too tall to stack all together in one column and still have at useful heights. I will use the speedoven/microwave more than once a day, so I would be miserable having that oven below countertop height. I also hope to use the combi-steam oven regularly. I feel like we should have 1 full size oven, but that one will get the least use (I very rarely bake or cook large meals), so I could buy the Thermador wall oven with the standard door and put it under the counter somewhere and stack the other 2 together on a wall. The problem with swapping all the cooling appliances to the north wall and the pantry to the east wall as was suggested is that the pantry is only 16-18" deep and the appliances are 24" deep, which would prevent us from having a 24" deep coat closet on the hall side of that space. (We really need a coat closet because the house does not have one now.) I will think about whether we can steal coat space from another room, like the guest room. I am debating the idea of a prep sink on the island. DH looked at me like I was crazy when I suggested a second sink 5' away from the main sink. We do not use the sink a lot for prep. We rinse the veggies, but then put them on a cutting board and move it to where we want to work. We use a large bowl to collect veggie or meat waste when we peel, chop and trim. Sadly, we do not have any family in this state, so no one brings us food to prepare. It is just DH and I in the kitchen now, although we hope our two daughters will like to cook as they get older.

The counter along the top wall is nice and long, but in the current plan I don't think it is used as well as it could be. You can't have one person prep by the single sink while another washes (dishsoap in the salad, you know). That lone sink looks like a bottleneck. Anyone prepping on the other end of the counter is 15 feet from water. Just cleaning up requires hiking the length of the kitchen with a dripping sponge and, maybe, dripping trash too. Thus I think you should find a place for a prep sink. That prep sink could serve two prep zones (i.e. be between them). On cookware, if you store some in drawers under the cooktop, you may not need an entire 36'' wide x 8 foot pantry cabinet just for cookware. Depends on how much you have - I'd do a count, that sounds like an awful lot of pot and pan storage. A second counter is a nice thing to have. You can plate food, all beautiful and garnished just-so, ready to be carried to the dining room. You can open and pour beverages. Arrange a dozen individual dessert plates. Assemble large platters of antipasto. It is a staging area, removed from the mess, clutter and hustle of the main prep and washup zones. Or, you can banish the worst mess and clutter to that second counter. That is always the washing-up mess, with its stacks of dirty dishes being clattered by resentful teenagers. Or, a baking zone with a lower counter, ingredient bins and stand mixer at the ready. I know, plenty of kitchens have only one counter, but they are usually very small ones (not yours) or they have an island (not yours). One interesting thing you can do with deep counters is to have a small, shallow shelf on the backsplash, below the upper cabinet. It is useful and an interesting look - there have been pictures of that detail posted before, though I can't think of the thread.

The dishwasher/peninsula thing? I don't know if I would do that - maybe cut the peninsula? It's for two reasons. You won't be able to put dishes away in those wall cabinets above and to the right of the dishwasher when the dishwasher is open. You also can't put stuff in the 33" base. I don't know where "hutch" is located, but if the peninsula is between the dishwasher and the hutch, the peninsula will be annoying. Second reason is a waste of space for not much benefit. Lotta fillers when straight counter gets you slightly more usable base cabinet - at least a 36" base. It's hard to tell without a complete floor plan, but depending on what's on the other side near the ref... maybe make a peninsula on that side? Kill the ref angle base cabs, move the pantry to the left side of the ref (as drawn), but further away from the doorways and perhaps have it open towards the doorways. Run a seating counter on the right side of the ref? You might be able to push the ref cabinets over enough to trade the angle base and tiny cab next to the range out for a 18-21" regular base cabinet.