Some questions for thought. Did you allow 3 feet behind each seat at the DR table? Did you allow 42” wide (48” for 2 cooks) aisles between appliances and island or DR table for appliance door clearance and bending down? A kitchen that is too big becomes inefficient. If the island is too long it can interfere with your work triangle. How long are your work triangle legs? Did you ensure 2 legs are no longer than 4’ and 3rd leg is no longer than 7’? Also think in terms of zones- prep zone has sink, disposal, DW, fridge, pantry, prep utensils, and 4’ of counter including 30” sink. The clean up zone has sink, DW, place setting storage, trash and recycle bins, 4’ of counter than can overlap with prep zone counter. If 2 cooks, then don’t put the trash bin under the sink, so they don’t bump into each other. The cooking zone has cooking and baking appliances, storage for pots and pans, cooking utensils and pot holders, cookie sheets, muffin tins, bakeware, 15” min counter space on one side of cooktop and 18” min counter space on other side. It is nice to have some functions outside the work triangle, a coffee bar, beverage mini fridge, drinks cabinet, wine storage, mop and cleaning supplies closet, etc. A 5’x5’ walk in pantry means 3’ in the middle to stand and 12”of U shaped shelves, which is perfect for seeing all your inventory at a glance. Will you want an overhead light in the pantry? Did you consider where you will store all your small appliances, serving pieces, paper goods, and back stock you don’t use often.
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