Okay, this has been making me crazy, so I finally just printed two copies, cut out everything with scissors, and slid everything around until I came up with something I could live with. So, sorry about the poor cut & paste job! I really, really liked the built-in seating area that someone posted on a previous post, so I started with that. Also, I am a zone person, so I'm looking for a storage zone, prep zone, cook zone, serve out and dirty dishes back. Also, I look for a "drop zone" for the fridge, freezer and pantry as you collect ingredients. The most recent picture (unless someone posts while I messing with this) has these 3 storage spots all over the kitchen and NONE have a drop zone, so you'll be carrying stuff everywhere. I also didn't want to forget that you mentioned that this was a secondary eating area and your family mostly ate in the dining room, so I wanted a clear path to serve out hot food and bring back dirty dishes. I liked the open W/D area and fiddled with putting in a pocket or sliding barn door to block it off, but I just couldn't get you a good prep area without that side. So my plan has your cold and dry storage both in a reasonable drop to your prep, then access to your cook, which has access to serving, which is in a clear path to either table. Fridge/freezer not buried in the kitchen so kids can get in and out with ice and drinks. Clear spot to dump dirty dishes (mine has tupperware underneath for saving leftovers), then DW near to dish storage, which needs to be near (under and above) serve-out. Hope this all makes sense; I'm rambling now. Measurements might not work out so well, but maybe this will give you a whole other game plan to think about. Probably want to slide the prep sink so that your pantry has a better drop zone, but not too much. Your main sink cut out really big and I don't know if you mean to have a sink that's 3' wide - I don't think your kitchen is going to be big enough to swing it and not sure why anyone would need it unless you're going to stack your dishes inside. (Also note that I didn't move any of the windows, forgot which ones move and which ones don't) Anyway, I'll keep watching a looking forward to seeing your eventual outcome! From Drop Box

Oh, and I could be wrong, but I interpreted the second, single dishwasher drawer to be in that position to accommodate bar glasses and such. I was picturing cabinets in that area that would hold glasses and utensils for the bar, and those things would be used, washed, and kept in that area. Regular dishes would be washed in the other dishwasher and stored nearby. If I'm interpreting your intentions correctly, I see no problem with that dish drawer being where you have it. Problems arise when both dishwashers are used for just any dishes, but that's not how I picture it working in your setup.

I think you will be fine with a 30" range. There are advantages to an overlay griddle too and it can be just as "proper" as a built in. It just depends on how you use your griddle. Griddles built in or add ons are basically big cookware. Advantages to an add on -allows your burners to be flexible in their use which is very important on a 30" range -add on griddles come in different materials so you can change them out for different uses. bare aluminum for great heat conduction and are lighter weight. Steel or cast iron is great for high heat These will season like cast iron or there are aluminum griddles that are coated to be nonstick. - -add ons can be bigger than one that is fixed and still just cover two burners -you can take the griddle off to wash it. -you can very often get more heat if needed with an overlay 2x15K BTUs or whatever you have vs most built ins are limited to 15K total -add ons are cheap I have no problem adjusting my burners to keep a constant temperature but with a thermostatically controlled griddle, you can turn it to a certain heat and it will always be the same . Eveness of heat is more dependent on the material the griddle is made of, aluminum being the best of the commonly available materials. Steel notoriously hot spots. But some people cook on the hotter part and hold on the cooler part. Wolf attempts to address this by using its gas infrared heat source and there are some built ins that are made of aluminum with electric elements. Another consideration is the thickness of the material used in the griddle. Some built ins are thick so require longer to preheat and adjust. There is nothing wrong with a plug in electric add on griddle either. It's not so chefy looking but can be great for certain applications.

If you already have an idea of what you want, a design-build firm would be able to answer most questions and, if needed, bring in the required personnel. Sometimes they might do free consultations or estimates. An architect would be expensive, and you could get the job done with less money. I've heard stories of architects designing a house that's 2x budget. I remodeled my house two years ago, and I worked with https://www.boutiquehomeplans.com/the-process. They helped me out with everything, and it turned out looking fantastic. I hope this helped, and good luck with the build!