You can cut into the door molding if needed for the counter - I had to do that in my master bath. It doesn't bother me, but it might bother you. I think scooting down 3" is fine, too. I know designers don't love those assymetrical susans, but as long as the opening is on the bigger side, I don't think it will be a big deal. There's actually a thread about it somewhere... Here's another thing to think about...I'm not sure about having that wall corner cab on it's own at the end. It *may* need to be attached to a cab on both sides - some of the bigger wall cabs have that caveat. Also, I'm not sure how it would look on it's own. You may think about just bringing the cabs straight along the fridge wall. Also, think about storage. Where are your plates going to go? Your pots pans? I'm wondering if you might want to put the trash somewhere else and make a large 36-39" drawer in the island with one drawer for plates and one for pots/pans? OR You can put the trash between fridge and lazy susan. I know that seems far away on paper, but your sink/range are now set up just like mine and my trash is on my peninsula next to the susan. I pull it open and then prep between sink and stove. I easily can toss stuff into from there and if it's something gross, one step and I'm there. Besides, you may need to account for 3" of cab for fridge surround, so that 21" may need to go down to 18" anyway. I'm not sure what you mean about 3" of overhang on the counter? You can make the overhang as shallow as you need. In fact, with narrow aisles, it's probably best to go down to .75 or 1". And I wouldn't add on to the island end as that will make it more of a stopping point when you walk in from that doorway below it. LASTLY! :) It is the GE Cafe with baking drawer and I love it! The reviews I read online complained a lot about the 'noise'. I have no idea what these people were talking about?!? It does have a fan that kicks on, but it's barely noticeable. My toe kick heater makes more noise. I've used the internal temp prob (awesome "trick") and the baking drawer got lots of use at Tgiving - perfect for stuffing/rolls/keep pies warm.

I am the original poster- don't know what happened, but my original garden web account seems to have gotten mixed in with my houzz account. Anyway... not trying to troll or anything here. This is really a fascinating thread, and definitely highlights the challenges of designing for a smaller space when every inch counts! I think the most compelling argument here is focused on what is needed for today vs. what MAY be needed of tomorrow. So, it's not really about functionality but risk and probability. It's too bad we don't have a nice little financial equation that will help us determine the "net present value" of the choices. I really just hate wasting money, and want to do every bit of planning possible to avoid the potential of having to rip something out in the future because it was a poor decision. I think my primary problem is that I really want a 30' x 40' kitchen with high end appliances and all of the bling I could possibly imagine. But, that is not my reality. And, it's really hard to figure out what is most important and how to choose when I can only afford about 35% of what I want. It's really hard on these forums to communicate a budget - I have no issue moving my fridge and range to opposite ends of the universe, but there is a cost involved in that, and I really need to be careful how I allocate my budget. So, I have chosen to leave my electrical and plumbing pieces where they are - and stay within the current footprint. I have to say - it can be pretty intimidating posting and asking for help when you are one of the "I have a small kitchen" folks. I really have no idea what I will end up with. But, I do know that I will post my updates as they occur as I want to ensure future "small galley kitchen" searches have something to reference! Thank you so very much to all of the wonderful comments and advice I have received. Funkycamper, benjesbride - you guys have been providing feedback and valuable input for the past 6 months as I have persevered to navigate the very rough waters of kitchen design. The end is so very near and this is the most stressful process I have EVER experienced!

T. Love You said you used a tan wash on some red oak you had. Would you mind sharing that with me? We have white oak ordered, but have now been told it'll be the end of April before it's in. That won't work. Everything is at a stand still until we get the stair railings and balusters in. The floor isn't even in yet. :-( We can get the red oak in a couple of weeks, so we're going to get that instead. We did buy the stains you mentioned in this thread and put it on a sample of white oak and it looks great!!!! So, we will be using that when we get ready to stain. thank you so much for your help!!!

We had a last minute change of plan and decided to go with Trucor Prime XL Terra Oak, instead. We were always sitting on the fence of the repeat pattern issue Provenza is known for and also there has been a worrying number of people who have crackling or popping sounds coming from their floors. One or two reports I understand but hundreds of customers? Hmmm, yeah I think I’m okay looking elsewhere. Plus the trucor looks better to me. Less of the knots which I prefer.