I checked for the sleeves that Casey mentioned, and found them in the U.S. but not Canada. What's up with that? The tension rod is a great idea, I will probably do that. I also found an inexpensive kitchen towel rack that I think can be cut to size. So, I believe I have a solution. Thanks so much for all your help!!

Here's an idea: All perimeter counters and cabinets are 3" deeper than standard: -- Counters are 28.5" deep. This gives you more workspace as well as more room behind the sink for a faucet and to clean behind -- Base cabinets are 27"D. If your cabinetmaker does not offer deeper base cabinets, then pull standard 24" base cabinets out from the wall -- Upper cabinets are 15"D. This should not be a problem - most cabinetmakers today offer 15"D upper cabinets. All zones are nicely separated, which allows multiple people to work in the Kitchen at one time - preparing a meal/snack, cooking, and/or cleaning up. There are four defined Prep Zones, with potential for others throughout the Kitchen. There are 3 Prep Zones on the island - two of which are adjacent to the prep sink. The third is around the corner and while it is not directly adjacent to a sink, it's close to both sinks. There is a 2-bin trash pullout next to the prep sink. The Cooking Zone is on the wall for ease of venting. It is surrounded by ample work/landing space. There are two cabinets on the left for tray storage and pot & pan storage on the right. Additional pots & pans can be stored in the island. The Cleanup Zone is on the perimeter where dirty dishes are hidden from direct view from the Dining Room and Family Room. Both DWs flank the cleanup sink. There is also a 2-bin trash pullout b/w the cleanup sink and the range for easy access from both the Cooking Zone and the Cleanup Zone. Dish storage is located in several locations near the DWs and all to the left of the cleanup sink. This is so your dishes are located near their point of use - the Dining Room. Dishes are also stored near the DWs for ease of unloading. Finally, dish storage is located where someone can set the table or load/unload the DW without getting in the way of those preparing & cooking. Since you have a large family, you probably have more dishes than most (I grew up in a large family - six children as well - and we had more dishes than most.) Dish storage is located: -- A 24" Dish Hutch is to the left of the sink/DW. It has a 15" deep upper cabinet that goes to the counter above a 27" deep base cabinet. I recommend the first 6" to 9" of the upper cabinet be either a drawer or two or separate doors from above so you can open the doors above even when there are items on the counter. A nice thing about this arrangement is that if you are short or while your children are, dish storage is lower than in standard upper cabinets. Instead of starting 18" above the counter, storage starts 9" or so above the counter. [Note, I originally made it 36" wide, but then I remembered that you have a Utility Shaft at the end!] -- There is a 42" dish drawer in the island for additional dishes. The drawer faces the sink/DW side. With an aisle 51" wide, you should be able to have both the DW and the drawer open at the same time - nice and easy for putting dishes away! -- Finally, assuming the Utility Shaft is not as deep as the counter, I propose putting a tall dish cabinet in front of it for additional dish &^ glass storage. The refrigerator and freezer are on the periphery so both those working in the Kitchen and those just looking for a snack or putting away groceries can access it without getting in each other's way. They are also located so non-Kitchen workers do not have to cross through the working part of the Kitchen to get to them. The MW drawer is located on end of the island - near the refrigerator/freezer and a water source. Most MW'd food comes from the refrigerator or freezer and many need water added to them when MWing. As with the refrigerator, the MW is located such that both Kitchen workers and non-workers can access it without getting in each other's way. The Pantry is located just outside the main Kitchen work area. A walk-in/step-in/reach-in pantry is a much better use of space for pantry storage - it's more flexible, it costs much less, and storage is more efficient. The island has seating for eight. Two seats have 18" of knee/leg space for tall family members or visitors. The other six seats have the minimum recommended 15" overhang. This will be find for short to average height folks. There is a 12"w x 27" tall Utility pullout for broom, dustpan, swifter, etc. If you prefer, it could also be turned 90 degrees so it's a 27"W x 12"D cabinet. To the left of the pantry is a Tea/Coffee/Beverage Center. It's located outside the Kitchen proper to allow anyone to make tea/coffee, etc., without encroaching on the Kitchen's main work area. If you'd like, you could add a bar sink and, possibly, a refrigerator drawer or under-counter beverage refrigerator. Note that a bar sink is smaller than a prep sink, so it will not take up as much room. A bar sink is usually small b/c the most use it gets is to fill glasses for water or to fill a coffee maker, etc. Prep sinks, on the other hand, get a lot more use and more space is needed so they are generally larger. . . Zone Map:

I agree with JM -- I would let the upper cabinets on the wall to the left of the range die into the range wall and not have any additional cabinets around the range. I would also increase the hood width to 6" wider than the range -- right now, it looks skimpy and, in addition, a wider hood does a better job capturing and exhausting steam, smoke, odors, grease, etc. Ideally, the hood should be 24"D as well. I would build the refrigerator in so it looks more like a built-in refrigerator. Flank it with 3/4" finished end panels and then mount a full-depth upper cabinet above the refrigerator and b/w the end panels. Regarding the refrigerator...it looks like it's 36" wide. If so, then it's fine b/c that's one of the sizes manufacturers are standardizing on...that and 70" to 72" tall. So, be sure the alcove created by the end panels and upper cabinet is at least: 37"W (to allow for air clearance and so the refrigerator can be removed for repair or replacement) 72" tall The depth will depend on the refrigerator you get. The end panels should be no deeper than the refrigerator box. The doors must extend out past all surrounding items on the side -- counters, cabinets, walls, etc. (Manufacturers are also standardizing on 42" wide.) . Where is the Mudroom door that comes into the Kitchen? A fully measured layout with would help a lot -- measurements for each window/wall/door/doorway and the distances between each window/wall/door/doorway. The doors/doorways should be labeled as to where they lead. (Window and door/doorway measurements should include trim.) A full-floor sketch of the new plans would really help. A sample layout is included in the following FAQ: How do I ask for Layout Help and what information should I include? http://ths.gardenweb.com/discussions/2767033/how-do-i-ask-for-layout-help-and-what-information-should-i-inclu (I'd post it here for you, but Houzz is not letting me post pictures tonight for some reason.)

butterflyjlv : thanks for the thank you. Here is another possible option for microwave cabinet on right of window side. above walls: 30 wide (42" high) below bases: 15 drawer then 2 ( 30 w bases) If this is the only cabinets in the kitchen, I highly suggest going to 42" tall with no crown to get an extra storage : 1 extra shelf per cabinet. Also under lighting really is functional as well. Here is a photo example how 42" white shaker look with no crown. I agree with yvonnecmartin (cookie sheet somewhere is useful) Don't forget fillers on adjacent side walls, they're functional,too. Hope that helps :)