I'm having a hard time understanding how your elevations relate to your floorplan, so I'll just offer a couple of responses to your text.
1. It's no wonder you feel like you have poor prep space. It's ideal to have at least 36" between the sink and the cooktop, and have the DW on the opposite side of the sink, so it doesn't interrupt prep.
2. Have your fridge relatively close to your sink. Because food naturally moves from fridge to sink for prep. And have your MW relatively close to the fridge, because food naturally moves from fridge to MW as well. Also, the ideal fridge and MW placement is at the periphery of the work area, so that non-cooks can grab a snack without entering the work zone and annoying the cook.
3. Your pantry doesn't need to be close to the sink. You need some kind of small pantry storage for the cold cereal and snack items people grab all the time, somewhere in the kitchen, preferably at the periphery. The other stuff (pasta, canned goods, dried beans, etc) can be around the corner, in the garage, whatever. That's all stuff you gather at the start of prep, not stuff you have to keep grabbing quickly throughout the meal.
4. Design a kitchen for how you live and cook everyday. Whatever you have, it will work for the big events too. I've hosted Thanksgiving for 20+ people every year for 20+ years now, except for 2 Covid years. And most years I've done it with one 30" range plus a grill.
Q