This is your plan from your architect? Are you working with a kitchen designer yet?

yes, we are working with an architect

What is through the door to the right of the ref?

How big is the walkway on front of the wall ovens?

I would probably change the ref and wall oven locations switch them.

Personally , I am not a fan of the sink on the island - in a very active household, it gets messy.

I prefer to have my stove and sink on the same run of countertop - it's easier to move from sink to stove then picking everything up from the island and moving onto a new top.

It looks as if the island is too close to the counters. What is the distance? On the plan it looks like 3 feet.

I have a similar layout in terms of major features and doorways (I have a pullout tall cabinet between the fridge and the doorway so that the fridge can open).

It is good place for the oven.

Do you sear meat and then put it into the oven to finish cooking? If so, I would be worried about traffic underfoot if you have kids or pets while you walk to the ovens. If you mostly bake things from start to finish this won't be a concern (but it does make food much tastier to do the stovetop/ oven dance!)

all great suggestions!

i have 4 feet between island and counters

area to right of fridge goes to laundry, pantry and dining room

if i switch oven and ref, would you put the oven all the way to edge near the wall, which would make the counter run longer?

Yeah, actually, that's a really good reason to swap the two--more counter.

Thanks! I was actually moving the sink and dishwasher down closer to nook to alleviate them being back to back with cooktop. I thought the cooktop should be centered somewhat on the back wall since it is open concept to great room.

@hunt597 - Here's a picture of my plan which will start in April (hopefully). You can see that the sink and cooktop are offset .

I have my sink and range almost across from each other and with 4' aisles, it's not a problem. With tighter aisles, you wouldn't want to risk having them butt-to-butt.

I would move the dishwasher toward the end of the island, move the sink along with it. And then I’d put another dishwasher on the other side of the island. If there is enough food to fill two ovens, there are enough dishes to fill two washers. I’m running my one, sad dishwasher three times a day and wondering how in the world two ovens became standard and two dishwashers are considered a luxury.

I don't mind having an island sink centered on the cooktop as long as there is sufficient prep space on one side--most prep is done beside a sink not in front of it. In this case, though, I'd move the DW and sink to the right. If left in it's current position, you have space for only a dinky cabinet to the right; by moving the DW you can have a wider cabinet under the prep space. (Note--DW will need a return panel to support the counter top.) You will have convenient space to store dishes across the aisle, and moving the DW and sink will also give you the option of making the island a bit shorter in length, to provide a few more inches in the traffic aisle. A trash pull-out on the other end can be shared by all zones.

I agree with those who would switch the fridge and ovens. I would center the oven cabinet on the perpendicular aisle, which might mean moving the cooktop a couple of inches to keep it centered. Put the fridge beside the pantry door, with MW and coffee center to the right, to keep grazers out of the work zones. Line-up in that space could be flipped to leave open counter space at pantry/DR door, but then the fridge would be a step farther away from the prep zone. If you put the fridge against the stub wall, make sure the door will open fully.

An appliance garage can fill the corner beside the ovens.

I'm pretty sure I'll be swapping the fridge and ovens, per great suggestions! I love the idea of the coffee station to the right of the fridge. Still contemplating putting the oven all the way down to the edge of the wall? My husband is concerned with opening the doors right by the hallway. Giving thought to not having the cooktop centered on the back wall. Want to position for best use of counter runs.

@hunt597 - Think about how often your oven door will be open when people need to access that doorway. Since we only usually use the oven to put something in - then it cooks for an hour and we take it out, my thoughts are that moving it all the way down would not cause a problem. I would think that any counter space at the end would be wasted as I can't see anyone standing there for any length of time. I'd opt for moving the ovens all the way down and centering your cooktop on the remaining space.

In that case, put the fridge where the ovens are in the plan, and put the ovens in the same run as the fridge, either right next to or separated by a bit of counter. It's not in the middle of things but why should it be? People are often putting ovens in "butler's" pantries these days because there is usually very little interaction with stuff in an oven.

This is my kitchen which is working well for me. The double oven is to the right of the cooktop, and I use that 24" counter by the door as a drop zone/charging station with cookbooks on open shelves above. I have a standard depth refrigerator, and made the counters/cabinets on either side 'refrigerator depth'. The uppers on either side of the fridge are 18" deep - I love the extra storage.

If you have a standard size fridge, are the cabinets custom made to match the standard depth fridge?

@hunt597, most any semi-custom line could add depth to cabinets. It wouldn’t have to be fully custom. You could also pull standard depth base cabinetry away from the wall and lay countertop over an empty space behind the cabinet.

If you use a standard-depth fridge and deeper cabinets on the short wall, keep in mind that your island, and island prep space will decrease by the extra depth of the fridge. Do you have space to recess a standard fridge into the room behind that wall?

As for having the ovens against the wall on the back run, make sure you'll have enough 'step-back' space to comfortably and safely bend to insert and retrieve heavy pans from the oven--your body needs to fit between the open oven door and the fridge.

The lower cabinets and the refrigerator cabinet are standard depth, the wall behind has been furred out and the counters are deeper than normal. The side panels are custom.