Are you against islands for some reason? I would nix the peninsula and do an island with prep sink and seating. You have plenty of room for a 6' longx 40"ish wide island with 4' aisles all around. That will seat 3, or a cramped 4, if you do the seating overhang on the left and bottom sides. Prep sink goes towards bottom edge of island. Your most used prep space is next to the sink but close to the range, so you are going to be prepping in the corner between sink and range while your scads of peninsula counter space go to waste. You don't even have room for the DW next to the sink and peninsulas generally invite people into the kitchen working area - and thus into your way - and then they don't leave. Also, your peninsula with seating is very close to the dining table. An island that has 24" cabinets plus 15-18" seating overhang that is placed 4' away from the range wall will give another 18" to that aisle. pps7 has a very similar layout to what I suggested: Here is a link that might be useful: pps7's finished kitchen thread

Merci! What are your range hood/venltilation plans? Island hoods are very prominent visual elements so you have to think about them right from the start. I don't much like the hanging-down cab between the window, but I think the upper horizontal cabs, if very carefully scaled to work well with the overall proportions of the windows (width and height proportions of front faces having a rhythmic relationship to the fixed dimensions of the window opening) would be very nice. And good place to store and display your glassware. Are you planning on using the glassed cabs as a form of lighting as well? One thing that might make them less looming is to have them made in some less-than-standard depth. At that height several rows (arrayed back to front) of glasses might look cluttered whereas fewer would not. Since it sounds like you already live here, I would install a sturdy shelf above the windows and then mock-up proposed cab front widths/heights and put the glasses up there to see how you like them. (Beware if you have cats - mine seem to be able to get up to impossibly high shelves, apparently for the express purpose of testing whether the Law of Gravity is still in force. You could check how the glasses look by penning the pests up, or out, while you study the visual effect.) One possible improvement would be to move the fridge to the other side of the kitchen to make unloading groceries easier: al your incoming food would be stowed from one central dropping-off point and going at once into the pantry or the fridge. This is the biggest issue for me that I would really try to work on. You also have your work areas predominatly stacked towards the left of the drawing in a kitch where you have plenty of room to arrange them differently. One question I do have is whether your scale on the drawing is correct. The called out measurements don't seem to line up with the graphed squares which is the usual convention (and one of the inherent advantages of using graph paper.). It will be easier to move stuff around if you decide on a common increment of inches for each square. Twelve inches per square is easy to work with, but six or three inches per square also work well, but one foot and three and three-quarters inches per square (15.75 inches per graph square) is a lot of unnecessary math! If this were my kitch, i would want to do some more work on how the zones are laid out relative to each other, and how the food and utensils move around within the kitchen with an eye to avoiding backtracking while cooking.. HTH L.

Interesting how people looking at the same picture see something different ... Take away the doorway and this is the classic U layout. Maybe you could call it a Broken U, but a U is uninterrupted and keeps everything within reach of a single cook -- that's the strength of a U. An L is better for shuttling traffic through /allowing multiple cooks, and that's the functional style we have here. The hood should be six inches wider than the stove below so that it really catches all the odors and grease rather than allowing them to be deposited onto your cabinets. I know this is common advice here, but I've never found a need for a wider hood /never had a problem with odors or grease -- maybe my hood is stronger than average? A related issue: When your stove is on an interior wall, you have to figure out how you're going to vent. It's certainly not an insurmountable issue, but it is one that you need to address. Like others have said, you probably want all drawers in your lowers, rather than a mix of drawers and cabinets. Yes. Inventory your current kitchenware, then assign everything a spot -- that'll allow you to accurately determine whether you have an appropriate number of drawers and cabinets. Personally, I'm planning for my base cabinets: 3 cabinets, 3 three-drawer stacks, 1 four-drawer stack, and 1 pull-out behind a cabinet drawer. I could not have predicted these specifics without having "assigned" items to specific places. The island looks very large. Will you be able to reach the middle of it to clean it? Always a concern for me. A prep sink in the island would do a lot for the layout, that's the biggest change you need if you want to keep the basic layout here intact. I'm not a big fan of repetitive items, but I agree that if the OP's going to keep this layout, a prep sink on the island would be helpful. Realistically, though, adding a prep sink is expensive and would eat prime island storage. I'd rework the plan rather than do this. Other thoughts: I agree with the idea of moving the oven(s) to the side near the sink, and I agree that this area appears to be a potential clutter magnet -- perhaps go with a tall cabinet here instead of countertop? You need to flip the pantry door. Imagine you bring in groceries, set them on the island to organize them ... you have to walk around the pantry door. Best would be a pocket door, but I'm not sure you have the space. You're going to serve beverages from the area near the refrigerator ... but the dishwasher is on the far side of the room /with the island in between. Since you wash so many glasses, it'd be better if the dishwasher and beverage area could be closer. The dining room looks fairly far away from the kitchen; plus everything's going to have to be carried around the island. Any possibility the family room could go into this area (if you rework the mudroom, it could have windows on two sides) and place the kitchen directly in front of the dining room? Overall, it'll be a pretty kitchen, but it could massively improve in terms of function, work zones, placing things in convenient places. "Walk through" mentally and imagine yourself doing everyday chores: Putting away groceries, making your favorite casserole, fixing coffee or a soda, cleaning up after dinner, etc.

Here's my take on Rebunky's suggestion: I drew it with a CD fridge but you can use a full size fridge. The aisle clearance from door to counter is marked in the parentheses. Subtract about 2" more for distance between fridge handles and counter. If you get a CD fridge, you can shift the island 3" towards the sink wall and still have a decent aisle between fridge door and island. That would allow you to increase the pantry cab depth from 12" to 15" to give you more storage. Given that you'll only have room for 3 - 18" wide cabinets on the perimeter, extra storage would come in handy. That isn't possible with a standard depth fridge, though. You wouldn't have room to maneuver the fridge into place or move it out to clean behind it or have it repaired, etc. The aisle would be roughly the same depth as the fridge (including handles) so zero wiggle room. The island would be something like this but without the shallow seating area, which looks to be about 6". That's not enough of a overhang for anyone to sit comfortably for any length of time. 15" is the recommended minimum for a seating overhang; 18" is better, especially if you and your family are tall. The bay window seat would be a great place to hang out with a friend and a cup of coffee. Or an adult beverage. = ) (I'd add a seat cushion for tushy comfort.) This upside of this plan is that you get an island. Another upside is that it flows from fridge to sink to counter to range, the usual progression for making a meal, without lots of extra steps. The addition of the window seat with storage helps make the island length and placement into the existing breakfast nook look less forced and odd. But ... the L portion has limited counter and cab space, the DW is in the prep area between sink and range, and you won't be able to open the DW door and the range door at the same time. The above reasons are why I don't think this plan works for more than one cook nearly as well as the 2 peninsula plans presented above. btw, as I worked on this drawing, I realized another serious flaw with the plan the designers presented to you. It would be very difficult to get a full size fridge through that 33" pinch point between seating overhang and oven cab without damaging the fridge, the cabinet or the counter. Or all 3. The installers would have to take the doors off the hinges to get it in place. Doable but a PITA.