Nice job. We love the Liebherr in the showroom and the price is attractive, but read up on this forum, there are lots and lots of issues. In that style, we decided to wait until we could get a Sub Zero. Also, in place of one of the wall ovens and a separate MW, did you consider a speed oven? Either an Advantium from GE or a Miele? We went with the Advantium and love the flexibility and space gained in cabinets.

Our kitchen has been finished about a month. We bought all KA appliances. We have the french-door 36 inch. I love the freezer on the bottom. I have the counter-depth, which is not as deep as the regular but it is very nice. I did not choose the ice and water on the outside because it gives more room inside without it, also, because I have hardwood floors and I did not want anymore water on the floor than necessary. It has a water dispenser on the inside which is very nice. I really do not miss it on the outside as I would rather have the space inside the frig. I really like the range, but the grates are very heavy and I feel like I am always cleaning it.I cooks very good. I love my dishwasher, it is very quite and the dishes come out sparkling. The micro-wave is above the range, it is good also. I hope these appliances continue to give me good service and appearance.

zeitgast, Thanks for all the feedback. I have not looked much into induction but I really don't see giving up gas. I would be sad for instance to not be able to roast a red pepper right over the flame. I think the Thermador does not have a preconfigured LP -- it requires a converter and the loss of BTU is a whopping 25% according to their specs. I could be misunderstanding that -- it is hard to keep all this stuff straight. The Wolf cooktop in contrast can be purchased either as NG or LP -- I assume (but am not really sure) this means that the 15K rating is still accurate even for LP. If so, then Wolf's 15K is better than the Thermador's 18K for LP, since the latter loses 25% to 13.5K. The Capital Maestro says 20K, and does not give any different number for their LP version. The GE Monogram specifies that the LP version of their 18K burner is only 15K (so comparable to Wolf at least.) We did look at many different configurations as to where things could go in the kitchen, and the winning layout by far was to put the cooktop on the island, so I know we will stick with that. But I get your point, and I do think this makes it harder for us to agree to go with a range top, even though we would like the power and versatility. For the Advantium -- still waiting on prices from the sales folks. On the web, I cannot find a price anywhere for the GE Monogram, but I see the MSRP is $3400. That is budget-busting if that is really where it is at. But for whatever reason, the over-the-range version is just a bit over $1000 (online), presumably for the same exact technology and mostly the same unit (PLUS an exhaust fan). Microwave drawers: we briefly considered this and it sounded good (and units are ~$1000), but it seemed like microwaving any liquid (e.g. soup) would lead to a lot of sloshing around and making messes. We'll look into your suggestions on refrigerators. Thanks again!

Hey folks, Thanks for all of the earlier feedback. Demolition is well underway, and we are on to framing, and in a few weeks, plumbing/electrical. I need to finalize much of the kitchen layout ahead of plumbing rough-in. So I am updating this thread with current design in hope of getting additional feedback to see if there are any issues/concerns I haven't considered. (Let me know if it's best to start a new thread given the age of this post - I opted to keep it for continuity.) Latest floorplan: Orientation: North (top of diagram): living room area (open) South (bottom of diagram): dining room area (open) West (left of diagram): deck/water view Elevation of galley wall (east) Elevation of island (west) Based on the earlier feedback, we have: Aisle width: Increased the width between the island and galley/appliance wall to 42" Prep sink: Eliminated the prep sink - there didn't seem to be a compelling reason to have two sinks with this layout, and ultimately I didn't want to give up the cabinet / drawer space that this would impinge on Cleanup/Prep zone: Instead, placed dishwasher/sink/trash receptable on island in a way that hopefully creates reasonable separation of the cleanup, prep, and cooking zones (despite the fact that the prep and cleanup zones necessarily share a sink). Dishwasher: We opted to place the dishwasher on the left end of the island so that it was close to the dining area, next to the sink, and away from the cooking area. I considered moving this a little more to the center of the island to facilitate closer proximity to dish/flatware storage, but didn't like the fact that it would likely be close to the cooktop and further from dining area (i.e. inviting more traffic into cooking areas) Sink: We opted to place this to the right of the dishwasher so that it would be accessible to the cleanup area, adjacent to the prep area but mostly out of the way of the cooking area (it is not back to back with the rangetop) Trash: We opted to place this to the right of the sink so that it was near the prep area, but accessible from the cleanup area. (I read several threads that recommended trash being closer to prep area than cleanup area) Cooktop: Centered on the galley wall, both for aesthetics and function Ovens: I looked at a lot of layout options, and ultimately opted to stack the ovens bottom to top with a 30" Convection Wall Oven (bottom), 12" Warming Drawer (middle), and 24" Convection Steam Oven (top), with the 18" (tall) microwave being placed undercounter on the island, opposite the main oven stack. (All Miele - separate thread on this). The top of the oven stack is 68.5" off the ground in this configuration, which is roughly eye level for me (6' / 72" tall). The rationale was centered around assuming that the CSO would be the primary oven so we placed that in the most optimal spot, and that it would also be best to have that higher up for safety of venting steam. We also wanted to keep the warming drawer at an accessible level. The only downside is that the 30" CO/wall oven is at a less useful height (below counter), but there wasn't a great option that we liked for placing this at waist/eye level. I considered this acceptable if this is the secondary oven. We considered putting the microwave next to the refrigerator for easier access (seems like a lot of people like that), but ultimately decided that we liked the aesthetics of the current location + the increased pantry size that this offers. Thoughts/feedback/concerns on this layout? Overall I am pretty happy and thinks it meets most of our design goals but want to see if there are any yellow/red flags in what we have planned. The only things that are giving me a bit of pause are: Aisle width - Once demo is complete I am going to try to get some boxes to mock out the 42" wide aisle to see if that feels sufficient. Taped out, it seemed fine, and from reading this forum, it seems like a good number of folks "get by" with 42" despite multiple cooks, but I know there was feedback on this thread to get this to 48" as a more standard two-cook width. To do that, I would likely take up @buehl's suggestion and reduce the walkway behind the island, and potentially the size of the island itself. But I kinda like those dimensions and chose to compromise on the kitchen aisle width a bit. Dishwasher/sink placement - is this a good placement to have a good flow for prep, cooking, and cleanup? Cabinet / drawer layout - we have a few weeks before we place the cabinet order so have time to fine tune this still, so I plan to go over this more closely next so that I can optimize the layout for my storage needs. If there is anything immediately problematic it would be good to know! Thanks in advance for any insight, everyone has been immensely helpful in helping me with planning and design of this kitchen! Joe