No, I use every square inch of my counterspace, and sometimes clear off the dining table and use it too. I have a large island in the middle of the 16 by 32 ft.room. I just measured it and it's over 42 square feet..... and the walkway of that island facing the windows also contain one sink and a cooktop and if one turns around, the fridge and utility sink is on the wall behind it. Makes it the galley isle and leaves the rest of the island for food prep or to snack at. There is also another counter in the hospitality section by the dining table, where I keep the coffee maker and large old candy jars with flour, sugar and coffee and the everyday dishes above them in a cabninet, so that when we're eating, we can use it as a buffet and also to refresh beverages. I sometimes use that counter too, like right now where I have the hand crank apple peeler and corer set up so I can keep the apples in the utility sink. So, I dunno what the recommended counter space is these days, but I have enough to accomodate noodle making and canning. It's my most fav thing about this whole house, my kitchen and it's ability to accomodate processing large amounts of food at one time.

When I cook, I leave evidence behind, like trails of flour. You can tell by the footprints on the floor I cook all over my kitchen. It's a family joke.

Well, we just re-did our kitchen, and I'm thrilled at how well arranged it all is now (I designed it, so it'd better work properly, right?). Lots more work surface to use.

So, I make coffee, load and empty the dishwasher, write my lists, pour the wine, prepare breakfast Over HERE, do most of the dinner preparation OVER THERE, do most of the baking OVER YONDER on the table. Except that, in practice, it's like suzy and happens all over the place (complete with the floury footprints).

Regular meal preparation though - yes, in the same space, between the sink and the stove. If both of us are cooking, then Himself gets that spot, and I use the table.

I mostly use the counter space between the sink and cooktop, but also use the counter by the ovens when in full, big meal mode.

I curse my kitchen every day.
Surely no woman designed this fiasco, and if one did, she never cooked a meal in her life.

I have an island and I swear it seems like I run around
and around that thing a hundred times every time I cook
a meal.

I can't afford to change it now but I hope sometime in the future I can at least redesign it to suit my needs.

Counter space in my kitchen is adequate, but not abundant, so most of the time I use the space between the sink and the stove. It just feels right to do stuff in that area. However, I find that if I'm really 'cooking', I spread out to another area -- and make an even bigger mess. :>)

In the corner between sink and stove there is about 4 feet total counter space but often just 2 feet nearest stove is adequate. Along the back of counter are white stoneware crocks to hold spatulas, tongs, etc. Plus pepper mill, small crocks sugar and kosher salt, cruets of Vinegar, Oil, 2 tall tins for bread, bamboo container to hold steak and paring knives, anything needed daily, in other words.

The 24 inch counter between stove and refrigerator has a wooden rack along back which holds trivets, cooling racks, along with cutting boards and favorite chef's and paring knife, sharpening rod. And the best idea I've had: a heavy Scotch tape dispenser for freezer tape I can use one-handed. As is obvious, I don't subscribe to the "noone ever cooks here" look. lol

I've got a wheeled cart with 36 x 24 inch butcher-block top sitting in adjacent laundry room and thought when buying I'd use it but it now holds potted plants...LOL My kitchen is large enough to use it as "island" but just not practical or needed really.

I only cook for one now but often prepare several soups, roasts, pasta sauces, etc. in one marathon session for freezer. My little corner counter is more than adequate space although there's also that 24 inches on other side of stove next to refrigerator...mostly for quickly using butter, milk,
etc, out of fridge then replacing...otherwise it might sit out too long. Might prefer a little more space on that counter for loading in the groceries or cleaning out fridge but it's not a big problem, and not really needed/used for meal prep. josh

I only have about 10 linear feet of counter total, split into three areas, and I use it all. First choice is the section between the sink and stove, which is probably a little over three feet. Last choice is the two feet between the sink and the wall, where the coffeemaker, toaster and KitchenAid mixer live. And it doesn't help that there's a radiator and an overhanging cabinet so close to the stove that we cook standing at a slight angle. It's a big house with a tiny, tiny galley-like kitchen (no island, no place for eating)--for more than one person to work in there, it's a dance.

We have a fairly small kitchen and the main food prep area is 4 1/2' of counter space between the stove & the pantry. That's where everything tends to get done. The other main counter space is on the other side of the kitchen (only about 6' away) and is 6'of space that contains the toaster, coffee maker & microwave. LOL, I guess that's the "quick prep" area. The rest of the space is 2 1/2' by the sink that holds the dish rack for things too big for the dishwasher & another 2 1/2' on the other side of the stove that holds the bread box & usually where the mail gets dumped.

Right now I've got kitchen lust for something really big, but unfortunately I think that would require a new house.

Currently, it's 4 linear feet with 2 feet in one spot and 2 in another. With the renovation, it'll only be 5 or 6 feet. But it'll be all in one spot, and more efficient. Right now, the huge, and I mean industrial-sized, microwave is on the counter. It'll go to its own spot on a shelf instead of smack in the middle of the most usuable space. That's the pits right now. When the kitchen is spic-n-span, I use 2 feet of it in-between the sink and stove. It'll be like heaven to more than double it. Shoot, I'll feel sorta fancy like, and still not have a "normal" size kitchen.

i have a galley kitchen with tons of counter space. trouble with space is.......it gets filled up! with quasars, toaster ovens, cookie jars, microwaves,....you get the picture. i dont have any space to prepare meals. so i guess it's a good thing i dont cook.g

I have about 2 1/2'counter space, which holds the cereals and a few implements, and a maybe 2' square table. Any other counter space, maybe 2', has the wire place for drying dishes, and the coffee mug stand. That's it. We usually cook separately, but DG and I can and do share cooking at the same time, and we are very good at the "dance". Every square inch of storage space is filled, and woe to the person who gives us anything for the kitchen, for which a place must be found. We cook constantly, and I bake, but just thinking about canning and the space it requires gives me the willies. The spice rack's above the stove (I know, I know), no window, everything crammed in and gadgets, etc stripped to the bare minimum. No more than 3 can eat at the same time,;4 if we like each other. In my former house in Chicago, I had my dream kitchen, built to order and all the space and light I could wish for. Oh, well. batya