Wow, I like bmorepanic's design in many ways (especially how it solves many of the concerns voiced here). I think if the counter outcrop of the island is moved to the opposite length/half of the island it's even better (bringing counter and living room entertaining closer together). It does allow for two stations with sinks... but it does put one against a back wall instead of looking at the huge view and/or the tv above the fireplace (we're not huge tv viewers so there's no desire to put a tv in the kitchen, but I do watch a lot of sports so I do see myself looking up at a game while doing light kitchen activity), which was kind of a major rule I used in reviewing designs. So, there's the trade-off with the staions, a near optimal layout for functionality vs. focus on view positioning. That is, if we were to move the gas access and revise cabinet production mid-build. I'll offer some more details on our activity to make it easier for commenters to offer tips (and help us identify our designs shortcomings to best manage). We don't really do any baking. In fact, I don't think I've used an oven to cook something (other than broiler) but a couple times in the last year. Most of my cooking is in the wok, some saut and I hope indoor grilling in winter - using a 36inch BlueStar with a 1200CFM Wolf 42inch wall chimney hood with external blower. We don't use almost any frozen foods. I think anytime we sould rewarm leftovers in the microwave, the food would need a landing/prep spot inbetween. In our current place the microwave is on the counter next to the refrigerator, but that placement never seems to assist much in the flow (although I see my design has it a little bit too far away). We use a ton of counter top appliances, some that will never get put away due to every day or thru the day use (coffee grinder and coffee maker, juicer, smoothie blender, rice cooker) - so we wanted a design with a lot of counter space to not only allow for always out appliance but hopefully uncluttered work area. Last, you might be wondering about the large sinks. We're going with a 42" cabinet for cleaning as my wife doesn't use the dishwasher and hand washes almost everything (with just the two of us, we can go many days without DW use - can today's lower priced KA or Miele type DWs clean 3- or 4-day old dishes with light food crust?), so a large sink will allow a dish rack to be hidden down inside the larger sink of a double (she's requiring a double). Also, she cooks a lot of soups/stews, so a big sink is good for those large stock pots. Last, I want a large sink for cleaning the BS grates and bowls (and hood baffles?).

I like your cabinets, and if they are in good shape you might keep them, but I am not fond of the layout, particularly the stovetop in the island. Figuring out a good, workable layout requires more thought then a quick post, but this is what I would consider off the top of my head:) Since you have a nice number of cabinets, you could lose some of the uppers on the sink wall. Then the sink could move up or down that run of cabinets and a stovetop with hood on the same wall as the sink run but at least 3 to 4' away. I would add more windows to that wall if it would not look odd from outside. I am not sure that could happen, but I love in my own kitchen's sink / prep space / stove without having to cross an aisle. I also love that my island does not have anything in it and I can use the whole thing for prep or whatever. This is what I mean by moving the stove to the sink wall though it would be better if in this example, there was another foot between the sink and range. Another possibility would be to switch the stovetop and sink, though the stovetop should not be in front of the window. The only other thing I would want to change is the backsplash. That is a personal choice but I like a simpler subway tile with wood cabinets. I think you have a very pretty kitchen but I lean traditional and not modern. Before embarking on a very modern look be sure it will blend with the rest of the home. This is my wood kitchens idea book with both new and older, refreshed wood kitchens. Maybe you will see something that gives you some direction: https://www.houzz.com/ideabooks/75202366/list/wood-kitchens

Thanks, I worked on planning for over a year, got a lot of good design advice from pros and way overspent my budget (entire main floor remodel of a 1969 split level) but now that I'm stuck at home, I'm so glad I did it. So nice to have a dad and friends who are experienced renovators. Hopefully the soffit isn't hiding anything. What is above the kitchen? If a second floor, there may be ducting in there. If you can, see if there are any floor heating/cooling vents that line up with the soffit. Or it might just be that someone thought it was decorative. Here's my kitchen the day before it was torn out. You can see a little roof like soffit above the cabinets. We were afraid it was hiding something but it turned out to be decorative. At least that's what they thought was decorative in 1969. You mentioned a textured ceiling. If you're ripping out part of it, you may want to see what it would cost to smooth it all out rather than repair texture. Going from texture to smooth will update the look considerably.

Where is your dining room? Do you plan to use the dining room daily? I suggest a change in layout. I'd reconfigure to allow a rectangular farmhouse or trestle table in the breakfast nook area. Honestly, a separate table gives you far more options than a side island table attached to a sink. Declasse is the word I'd use to describe it. For entertaining, feeding kids, projects, and the holidays. Let people gather AROUND a real table not an extension of a countertop attached to a sink. It probably means giving up some countertop/cabinet storage space but it's worth it. You could simply eliminate the open cabinetry near the range. And the drawers near the sink. I like a dishwasher directly next to the sink anyway. A lovely table in front of al of those windows would be fabulous and allow the room to be more balanced.