Sink on the island for prepping, perhaps Deeper counters on the range run...make them 30" deep...it will add workspace and give you more storage: (1) Base cabinets 28" deep (2) Upper cabinets 15" deep (or 16" to 18" deep) How long do you plan on staying in your home? If more than 3 to 5 years, then I would not worry about resale...design a kitchen that works for you, not some hypothetical future buyer. Seating overhang - since you are both tall, I strongly recommend an overhang at least 15", 18" would be even better...I put 16.5" in the layout below, but you could easily take 3" from the 18" deep cabinets and add those 3" to the overhang. Here's an idea: The base cabinets can either be 28" or so deep or, if your cab company does not make them, pull the cabinets away from the wall by a few inches. The island is 5' deep. I think most people can reach 30" or so to reach the center of the island for cleaning - you certainly should be able to! I'm 5'10" and I can reach across our 42" or so deep peninsula.

I like the first option, because I wouldn't want the inside of the door of my 400 degree oven to be inches from paint and drywall when opened. I assume that would be bad for the paint job, but I could be wrong. In the second option, however, there is room for one person to cook at the stove while someone else is at the sink. If you did option 2 with a range instead of the wall oven, you would keep the oven away from the wall and still have room for multiple people at the oven and sink.

I'd suggest putting the DW to the right of the sink (as you face it), with the trash on the left, under the prep area. A helper can unload the DW, or gather dishes to set the table, without entering the prep/cooking zones.

Prep Zone...This is the zone where food preparation takes place. Food prep can be anything from making a sandwich to preparing a multi-course meal. It includes cleaning/rinsing food, cutting, mixing, processing, etc. For many people, especially those with small kitchens, their Prep Zone is also their Baking Center for rolling out dough, etc. 70% or more of the work and time spent in the kitchen is spent prepping. It's the most often used and longest used zone in your kitchen! So, this zone should be placed in the most desirable place – where you will want to work and will enjoy working. . Cooking Zone...This is the zone where you take the food you've already prepped and apply heat...cooktop, oven, microwave (MW). Only 10% of the work and time spent in the kitchen is spent actually cooking. This is the least used Zone, relatively speaking. Think about it, you usually don't spend the entire time standing in front of your oven or cooktop watching your food cook. Sure, there are some things that do have to be stirred constantly, but most things do not. And even then, you usually still spend more time prepping before you begin cooking. This is the zone that should be the most protected from traffic, especially traffic that's "just passing through". . Cleanup Zone...This is the zone where the dirty dishes are handled! Tasks include clearing the table and counters, loading the dishwasher (DW), wiping down the table and counters, sweeping the floor, etc. Since the DW is in this zone, it also includes unloading the DW, so Dish Storage should be nearby – more on this later. 20% or less of the work and time spent in the kitchen is spent cleaning up – most of which is not spent at the sink (see above). [In the past -- pre automatic DWs -- far more time was spent cleaning up because all dishes were done by hand. Today, the majority of dishes are washed in the DW and, with today's DWs & DW detergents, dishes don't even need to be rinsed! So, the amount of time spent in this zone is far less today! BTW, this is where the paradigm of "the sink must be in front of a window" came from – back when so much time was spent hand washing & drying dishes). Today, it makes more sense to have the Prep Zone in front of window or in the most preferred view/location.] . . OK, now we know what the primary zones are. So, how do we design a kitchen keeping them in mind? . Prep Zone...works best when it contains a water source (sink) and is next to or across an aisle no more than 48" wide or so from the Cooking Zone. Trash & recycle bins should also be in the Prep Zone. More trash and recyclables are generated during prepping and cooking and for much longer work time than cleaning up, so place the trash/recycling in the Prep Zone and near the Cooking Zone. It should have a minimum of 36" of counter space (with at least 42" much, much better) that is next to a sink that is uninterrupted by the Cleanup Zone (dirty dish "storage"). If you have only one sink, then the Prep Zone is on the side of the sink opposite from the DW. (The DW side of the sink is the Cleanup Zone in this scenario.) . Cooking Zone...works best when next to/across from the Prep Zone (see Prep Zone). It's also nice to have a water source as well as trash & recycling nearby. Note that a pot-filler does not count as a water source since pot-fillers do not have a drain, a sink bowl, or access to both hot and cold water. . Cleanup Zone...works best when separated from the Prep & Cooking Zones. This can be on the opposite side of a one-sink kitchen from the Prep Zone or it could be in a completely separate location (the latter usually only works well if you have two sinks). Obviously, it also needs a water source and the DW.