I"m sorry to say that I see some issues with your layout. First off, I personally would be unhappy with the cooktop placement on the peninsula. It brings up safety issues. Question though... on the long run, it appears as if the base cabs are narrower depth... is that true? Overall dimensions would really be helpful. Is there a reason you choose not to put the cooktop on the long wall closer to the frig and across from the sink? I look forward to seeing your response and perhaps some more detailed layouts so I can be a better help.

What a cool space! I would definitely move the cooktop. It looks "off", but more importantly I think you'll feel cramped cooking in a corner. What are you using for ventilation - a downdraft?

Also, NKBA guidelines recommend that you have at least 9" behind your cooktop if it's on a peninsula for safety reasons; I can't tell from the picture if you have that much space behind it.

re: the peninsula surface, I would keep it the same as the long run since I see it as one unit. The cooktop will break it up a bit.

Can't wait to see this evolve/come to life!

Thanks for your message. These are preliminary drawings, so I don't have more detail yet, probably in the next few days. No, the base cabs on the long run shouldn't a narrower depth.

Why put the cooktop on the peninsula? There is a view from there across the dining/living room into the garden, plus I wanted the long run to be quite spare or minimal, with a shelf and art on the wall above the counter. What are your safety issues? You are right that the cooktop would be handier to the sink and fridge if it were located at the midway point on the long run.

Thanks.

I remember learning on this forum (and I can't remember the exact percentages) that much more time is spent in prep work as opposed to actual cooking. I know for me... that led me to change my layout (OK... I changed it a myriad of times!) to where my prep and cleanup area overlooks my awesome backyard and sunroom and the cooking area is off to the side. Once I really analyzed how I cook (and I know that everyone is different), I saw that the above theory is true in my case and helped drive my layout decision. Now... if I could only begin demo so I can start my kitchen! I agree that it looks like an awesome space. I love contemporary kitchens.

that's sound advice, remodelfa. sochi, i guess that you were treating the cooktop counter run as separate from the long window run--is that why the cooktop is where it is, centered on the peninsula? in that case, you would definitely want the peninsula in a different material, to make sense of the cooktop's unusual location. i do agree that the position is discomforting. my mother has a sink positioned like that, and we are always having to ask the person using the sink to move over, so we can get to the drawer they're blocking. what is that "work triangle" rule for major appliances? does the position of the cooktop support that (i don't know--just throwing it out there)? any chance of extending the peninsula by a foot, and moving the cooktop a foot over?--oops, nevermind. you've ordered the cabs, haven't you?

i do love the long countertop run. there is a mid-century house by mine i saw on a home tour that had that going on--it was really interesting. but i would post those measurements. remodelfla sounds like a real pro!

Thanks for the advice everyone. I think I will move the cooktop to the centre of the long run based on your input. remodelfla you are right, I do spend more time on prep than actually at the cooktop. I have the space to do the 9 inches behind the cooktop on the peninsula, but don't think I want to. Since I'm using an induction cooktop, installing it on the long run shouldn't break up the visual flow too much, particularly if I use a downdraft vent. Given this, I should probably use the white Silestone on the entire run/peninsula.

We have selected our wood and appliances, but haven't ordered cabinets yet, so there is still time for moving things around.

Is there a rule of thumb regarding ideal distance between sink, cook top, fridge etc.? It is an odd (if interesting) shaped space, which does present its challenges, as every kitchen does I guess.

Thanks so much, all input welcome. I will post again when I get the next set of drawings with more detail.

sochi... space around appliances needed depends on if your home is a one or multi cook situation. The aisle space needed between the frig and other areas also depends on what kind of frig you choose (single door, french door, etc.). If you want an overhang on the peninsula (wait... maybe that wasn't you?) you could do narrower depth cabs (very functional) and then have space for a couple of stools. My kitchen is also a very odd situation but with the help of others on this forum we came up with what I hope will be a very functional and streamlined looking space.

One thing I learned is when you plan, be careful of conflicting door openings (ie: you don't want to back up your DW door to your oven/range door), you need a minimum of 36" aisle space for passage, and keep in mind work flow... food storage, to prep, to cook, to cleanup.
Hope that helps! OH... and it helps to have dish storage convenient to the DW and as close to the eating area as possible. Really... some of these things seem so logical now but when I first started posting I just didn't realize the basic points. It was due to the knowledge and help of this forum that I developed an understanding.

Sochi

Go to nkba.org/guidelines/kitchen.aspx to see the guidelines set by the National Kitchen and Bath Association. Even if you decide to break a few it is best to know that you are doing so.