you will save quite a bit of money from changing from 10' plates to 9'. framing costs lower, drywall costs lower, less siding, etc. Not to mention save money on heating and cooling. PLus this thread mentions possible design issues with it and added costs associated with it. Our current design uses 9' plates in general, but the entry and dining bump up to 10' plates. we are using an 8' full glass front door. the living space is 9' plates with a 10' tray ceiling built into the trusses. kitchen is also 9' and we are using 42" high cabinets. in the kitchen consider indirect uplighting/cove lighting as a main source of light. Ironically most people load kitchens with cans. Cans are one of the worst lighting sources for a kitchen since it cast shadows on the work surface since you are blocking the light. Undercabinet lighting set to the front edge of the upper and indirect uploading will provide overall better lighting of the space. not having soffits will allow lighting above your cabinets.

There seems to be a mismatched of scales on the elevation. The center section is of a larger scale with high eave and a wide tall door and the side parts have low eaves and low window heads possibly no taller than 6-8 AFF. Lowering the window heads is a big mistake because it greatly reduces the natural light in the house and lowers the apparent scale of the house making the center section and door look out of place. IMO windows should be taller than exterior doors unless a transom is added above the doors. The lowest-common-denominator height alignment approach is the result of the post war building boom. Today there is no reason to use short doors and low window heads if the ceilings are taller than 8-0. A "standard door" size is effectively whatever distributors or retail vendors keep in stock. I usually use TruStile doors from Colorado because they are made to order. Interior and exterior doors heights are 4 ft to 12 ft in 1/16" inch increments. Doors over 10 ft tall are not covered under warranty. Shorter doors are made in smaller widths.

Only just this week did I decide to go from 4 burners to 6 (combined induction and gas), but even though my kitchen is large, I hate to give up the counter space. Over the last 25+ years I have cooked for many very large crowds with a single 24" oven and a 24" cooktop. In several places where I've lived over the years, my prep space was barely 12"x24" (no exaggeration). It forced me to learn to plan ahead, cook what I could the day before or the morning of and only do at the last minute what really had to be assembled last minute. This way I wouldnt also be exhausted by the time the guests would arrive. For everyday cooking (pretty much always from scratch), habits of being organized and having a repertoire of recipes which cooked themselves paid off. Small urban apartment refrigerators were always more of a problem. When I finally got (for me) a large kitchen (which for GW standards was barely a butlers pantry) and a 30" range, I realized how inefficient and time consuming taking two steps from the prep area to the stove was, and how undisciplined I became in terms of using more utensils and space. Also, by then I had a dishwasher finally, and didn't have to clean up while cooking for mere space reasons, which also led to chaos. Now I have a large kitchen where it's possible for several cooks to spread out. And the 7-8 steps it takes me to get from my sink to my cooktop don't bother me a bit. I cook huge quantities at a time to store complete meals in the freezer for busy or lazy days. And although it's annoying that my oversized stockpot, wok, and skillet (all 13") can't be centered on their burners simultaneously, I somehow manage just fine anyhow. I wouldn't give up my double wall oven, though. I am about to change my cooking island (not the rest of the kitchen) because a huge crack appeared in my 30 year old corian countertop. So I might as well change cabinets and cooktop. I bought a portable plugin induction unit hoping I could work it into my setup to grow to 5 burners. But it's clutter and rather tall, and it seduced me into wanting a decent induction cooktop. So now I've taken the plunge, planning a 30" induction 4-burner, and a 2-burner gas unit side by side with a little bit of space between them.

It might help if you post some pics of your exterior and what your vision for the interior is. If you look at Mediterranean styled exteriors, living rooms, etc. on this site, there is a ton of leeway on trimwork. What you've chosen could very well fit your envisioned style or it might not. I would think leaning more transitional than modern would be a better fit, though. For instance, I love this Mediterranean style: https://www.houzz.com/hznb/projects/il-nostro-sogno-pj-vj~2678422 I think your chosen trim profiles *could* work with something similar ^^^.