I have mostly drawers in G-shaped kitchen, but either side of range, I have a small drawer at top with a cupboard below. Each cupboard has two repositionable shelves with standard holes and clips for the shelf positions. On each of the shelves, I've screwed down a metal roll-out unit purchased at big box hardware stores. There is a slight disparity in width (with the cabinet being a few inches wider than the roll-out); positioning the roll-out far to the right or to the left leaves a small open channel on the other side that can be used for narrow items or for thin bottles. I like the roll-outs for my pots and pans because I can see the entire contents of both the upper and lower one faster than pulling out and shutting two deep drawers. When the lower unit is extended, I can still see part of the contents of the upper unit and it's quicker to dig about. Also, pan handles can protrude over the edge of the metal unit, allowing me to access open space beyond the rolling unit. Some pan lids can stand up in the grooves that form the bottom of the rollout--your mileage may vary. I use the niche between the bottom of the roll-out and the shelf for a thin item--in my case one is a little broiler pan, one is a marble tile that I use for defrosting frozen food, one is a little cast iron cornbread pan, you get the idea. I restack my pans quite frequently, depending on time of year and what I'm cooking at that time, for example, my deep pots are stored at back bottom for part of the year and don't come out much until I'm boiling down something, usually tomatoes, or blanching. I can reposition the shelves as I need to to change the headroom of the pot stacks. Having the repositionable shelf means that I can have an assymetrical shelf pattern within the cupboard and still a symmetrical look when the cabinet doors are closed. Don't forget that you can also hang an inexpensive underslung wire unit below your upper shelf. I have one that holds my omelet pan with its touchy ceramic coating; this protects it from the rough and tumble of the contents of the rolling unit. As for my lower drawers in the rest of the kitchen, generally I like them very much. Because our kitchen remodel required us to lose the long wall that supported a large china cabinet in the dining room, I had to move the china and serving pieces into the kitchen. I have 4 large lower drawers with heavy duty rolling mechanisms to hold my china and serving pieces. They are ready at a moment's notice for me to use for fancy tablesetting and I can put party stuff away quicker now than when I had to lug it into the dining room cabinet. My casseroles are in a med-size drawer. I have one deep bin drawer for deck stuff--special tablecloths, plastic bev glasses, seasonal serving pieces. I have one deep bin drawer that is for tupperware, yogurt containers, mason jars, etc. I limit myself to this space only for containers for leftovers & freezing odd things; in my old kitchen this stuff took over a huge cabinet, shame on me. I have one shallow-ish drawer for wraps and plastic bags; I have a cabinet door on my tray storage and on my recycle & waste cabinet and on a corner cabinet I have a double door with a lazy susan inside. If I were to do it again, I'd combine the double door and corner cab with an adjacent open space such as the vertical tray holder so that the door opening was larger when it's open. (One idea for better light in a dark corner space is a battery-powered push on/push off light stuck to the wall, but this doesn't solve the problem of getting your shoulders into a narrow opening to chase a lost item. I have really enjoyed my very wide, medium-depth baking drawer. I've got most of what I need for baking inside it--flour, sugars, chips, other standard ingredients, plus bowls and funnels and large glass measuring pyrex . In the shallow drawer above it are some of my baking pans (13 x 9 pans, brownie pan, cupcake pans, more) with measuring cups and spoons and blades for the food processor and mixer inside them. Above that drawer is a wide pull-out breadboard. In the bottom med-depth drawer is clunker stuff--awkward items like food mill and some stuff in boxes like pasta maker, plus my Betty Crocker cookbook. (all the rest of cookbooks are across the room in large bookshelf). Don't forget to have a couple built-in breadboards/cutting boards. Having pull-out boards means extra work surfaces. You especially need one alongside the refrig. -- a sandwich making station, plus place for processing leftovers, plus plunk space for grocery bags. --Florantha

Speaking of coffee mugs... I often wish I'd seen the little shallow shelves that some people tuck under their uppers for that purpose...Or maybe made room to hang mugs. Just something else to think about and confuse the issue, maybe. ;-) I know that this is a whole 'nother option, and seems to fly in the face of my preference for the double door, but if you want to embrace the open shelves and use them more, which I can see happening because of my own experience, I could seriously consider a 12" door (hinging on the left, knob on the right) and 24" of open shelves from it to corner. (Long sentence) But again, it depends on how much open vs closed storage you want in that corner.

For pots and pans, it's very hard to beat a really good pot rack. Easy to quickly find the pot/pan one wants, easy to put back after washing, and always just "right there" where one needs it. I could not live in a kitchen without a pot rack. I have the very first one I ever bought when we bought our first house in 1969. It was an extravagance but oh my how I love it! My yardman just finished polishing the three copper pans that hang on this rack. I rarely use them anymore, but oh how I love the look of copper pots and pans hanging! That little one right up front is an antique colander for washing berries. So darned cute and very useful as well. I don't have to get out the huge stainless one for a cup of berries! I found it on eBay. Of course, I'd kill for this!

For the 15" drawer stack, are you going to devote the whole stack to utensils for cooking? If so, you can have 3 shallow drawers and 1 deep one, and divide things up by drawer. I have a 12" drawer stack next to my stove and drawers are used this way (top to bottom): Silicone spatulas and scrapers, and metal spatulas. Stirring spoons and tongs. Ladles, temp probe for roasts, thermometers Pot holders and kitchen towels (in the deep one). If you mean "What size drawer for silverware?" I would go for the 36" over the 15". 15 would be fine if it weren't for serving pieces and steak knives. 36 is generous enough to accomodate other related items like wine opener, ice cream scoop, skewers, potentially even very small sauce bowls that always get shoved to the back of a cabinet when some people put dishes away.