(With no actual layout posted, it's hard to tell.) It looks like you will have close adjacent counters across from the fridge for a fridge landing zone? In that case, pick whichever scenario gives you the most room between the sink and the range. That is where you'll spend 90% of your time in a kitchen and you need to have the most space there. If the sink is not around the corner on the other leg of the L from the range, then do your best to center the range between the fridge and wall as that is what your eyes will focus on. If the sink is on the L, and you have at least 48" of linear counter space between it and the range after shifting it to the left, then that would be fine. Just don't go under 36" of linear space between adjacent sink and range.

You'll have better luck in the kitchens forum as opposed to the remodeling forum

Here's my layout - very, very similar to Sena's. It provides three separate Prep Zones, all with approximately 60" of workspace and access to water. The primary Prep Zone is in the island with the Prep Sink and across from the cooktop. The two secondary Prep Zones are on either side of the cleanup sink. If someone is also cleaning up, then the secondary Prep Zone on the DW side will not be available until cleanup or unloading the DW is complete - but the one on the non-DW side is still available for use. Dish storage is on the Pantry side of the kitchen with 15" deep uppers as well as base cabinets. This location puts the dishes close to the DW for ease of unloading as well as on the side of the kitchen opposite the Cooking Zone and two of the Prep Zones, including the primary Prep Zone. This will keep those setting the table out of these zones and out from under foot of those working in the kitchen. The refrigerator is on the periphery for the same reason - it is easily accessible from the kitchen and the Dining Room and the rest of the house. Snackers and someone setting the table will not get in the way. There is a 6' long built-in pantry with 12" deep shelves on three sides. 12-inch deep shelves ares deep enough for the majority of items but not so deep that things get lost. 12" seems to be the ideal depth. You can get away with 15", but any deeper and things start to get lost! There are several advantages of a built-in pantry over a pantry cabinet: Much less expensive More storage space - no lost space due to cabinet walls & roll out tray shelf (ROTS) hardware and you can utilize the entire space - floor to ceiling More useful storage - no deep shelves over your shoulders that are almost impossible to see b/c even w/ROTS you still cannot see the middle of the shelves. You can see everything at one glance - no opening ROTS after ROTS looking for something Tray storage (cooking racks, cookie sheets, roasting pans, long platters, etc.) is above the MW oven in the oven stack. The trash pullout is in the island in the primary Prep Zone and near the Cooking Zone - both zones in which you generate the most trash & recyclables. It's also near the Cleanup Zone and the secondary Prep Zones. Note that the trash pullout is needed more in the primary Prep Zone & Cooking Zone than in the Cleanup Zone - but ideally it should also be near the Cleanup Zone. The island has seating for 5 - with one seat on the short end of the island. Having seats on two sides is more conducive to conversation. The cabinets on the sink run are 3" deeper than standard. This gives you more storage space as well as 3" more workspace depth. The base cabinets are 27" deep - if you can get them and they're in your budget. If not, then pull the base cabinets out 3" from the wall when they're installed. I did put in upper cabinets on the two side walls to give you more dish/prep tool/cooking tool storage space. The uppers on the Pantry side are 15" deep so even 12" wide dinner plates will fit. The uppers on the cooktop wall are 12" deep. They could be 15" deep as well, if desired. If you do not put upper cabinets on the walls, then you will need to create dish storage elsewhere. I don't recommend open shelves for anything other than items you use every single day. It only takes a couple of days for dust to start settling on items - requiring you to wash the items b/f using them and to frequently dust just to keep items looking clean. On the cooktop side, dishes on the open shelves will not only collect dust, but any stray grease, etc., will also settle on them. The hood is 6" wider than the cooktop - this is the minimum recommended. In addition, it should be 24" deep and the fan should be at least 600cfms. If you do plan to grill inside, then I recommend going even wider and a getting a more powerful fan (at least 900cfms). If all you do is boil water - then you can make do with a hood the width of the cooktop as long as you have upper cabinets flanking the hood. (If you do only boil water, then I question the need for a 48" cooktop.) The window is 10' wide to give you a lot of natural light and to open up the space. Normally, I would recommend a window to the counter, however, in this case I think it should be raised a few inches above the counter. It appears your kitchen is in the front of the house, so you don't want to make it easy for people to look in and see your dirty dishes or Prep Zones or Cooking Zone. Raising the window and putting in window treatments that can be partially closed when needed will help keep your kitchen condition private. (This is one of the reasons you don't normally put a kitchen in the front of the house.) Finally, I put in a 30" wide x 15" deep utility cabinet for a broom, dustpan, Swifter, etc. Here it is! Layout #1 . Layout #1 Zone Map .

Jennifer- Your existing dining room is good the way it currently is now. This new plan eliminated the niche altogether. I would love for you to use the existing french doors now leading into the dining and relocate to the entrance of the mudroom (with the left door stationary). It's a beautiful door. Or locate them to the stair opening and just move down the mudroom entry towards the dining room. This way it will give you more pantry on the left of the fridge. Keep the pantry on the fridge wall. Don't separate the pantry with the mudroom entrance, it will just be the same issue you now have. (Ann Olsen-on the left of the fridge is a pantry, not counter. On the right of the fridge is counter for more cooking area next to the oven.) The reason the stove is in the location indicated is because it tucks the cooking area and keeps access to the sink and fridge (which are used most) more convenient. Relocating new windows on the far left and far right of the counter makes the most sense. See third pic on my original post. Also looking down into the kitchen past the fridge and front face of the stove - which can be amazing with the hood - is exciting. Since the oven is now on an exterior wall, it can be vented at any position. Let me know what you think and what color / style / finish you are considering. V V V Note the stove with the exhaust vent over the windows. I've specified "backsplash" with success. Also consider clerestory windows across the entire back wall.