Does the fireplace flue take up that whole space? I don't think I see enough space by the flue for both dbl oven and builtin micro. How much 'buffer' will you have behind the cooktop if it's on the peninsula?

I would have wanted the fridge next to the flue, and make the doorway to the dining room wider, leaving the cooktop where the range is, and hopefully, where you might have venting. But the oven placement is then a little tough. Maybe make a baking/bfast center where the current pantry is in the bfast room?

I've spent so much time playing with drawing this, you probably have a bunch of better answers by now...But here is what I meant. I also moved the cooktop a bit to have less conflict with the open dw, and enlarged the space between peninsula and fridge..2nd is a drawing of how I'd rather see the sink wall look to prevent the dw/stove issue and added a prep sink so the distance between fridge and sink and baking/breakfast area and sink is reduced.

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Thanks so much for responding. I really want ideas before we go into the demo/install phase... we can always return some of the cabinets we already ordered (with a restock fee I am sure, but it might be worth it if we can get a better layout.

Why earth the previous owners couldn't think of a better place to put the fireplace in the basement is a mystery to me.

We will have 12" - 15" of clearance behind the induction cooktop. Right now the flu goes up through the pantry so if you open the door you can see where they covered the masonry with some type of boarding. We are going to drywall it up and we do have 5" or so we can reclaim which gives us just enough for double oven and 24" microwave cabinet.

I like your ideas...but do you think it would be odd having the double oven out in the breakfast area like that?

Is this just your kitchen/breakfast dining area, and not your actual dining space? If it's kitchen dining, I don't think it'd be odd at all...Just inconvenient if it's too far from a sink, which is the primary reason I felt compelled to add the prep sink. Also, not very convenient to the cooking area, but not sure what to do with the flue right there. You could swap the fridge and oven...But there are problems with that, too.

I'd be uncomfortable with a peninsula cooktop if the venting was inadequate (I'm not sure what your situation is with that), and with such a little buffer behind...Is there seating at the peninsula? Seating there would make that minimal buffer a deal-breaker for me.

Have you considered an island plan that would open the kitchen more to that area, so make it more of one room? That also might help with having the oven out there.

As much as I like the fridge close to me when I cook, if this were mine, I'd still consider swapping fridge and ovens and really weigh out the pluses and minuses. Also, as the plan indicates, I'm not sure where the best place is for a prep sink. This way leaves you little room to work on the stove end and is far from the baking area, but is handiest for emptying boiling water. This island set up allows for easy move of the dw without moving the sink.

This is not main dining room, but a breakfast room which is open to the family room.

We will not be using the peninsula for eating and we have chosen a 40" rangemaster hood with 600cfm inline blower. We do not do a lot of heavy duty cooking so I think this would be okay for us. Anything over 600cf and we are required to have a makeup air system by local code.

We had thought about an island but I am not sure we are wide enough - basically 8' 6" before we are into the main walkway. Would that be enough space? How wide of an island?

If we did a longer, narrow island that would probably nix the ability to have table and chairs...plus we have a coffered ceiling in the breakfast area that would look out of place so we would have to do away with that.

I just used your squares a guide, so the island is about 36" x 84", at the most. This gives you 42" aisles on the sink and fridge sides, and 36" between island and cooktop. If you'd feel better with roomier aisles, it could be reduced to 30 or 33" deep, and 72 - 78" long and still be a good-sized island. It doesn't intrude any more in the breakfast room than your peninsula did before, so I don't know why your coffered ceiling couldn't stay, or why it would interfere with your table and chairs.

That extra space on either side of the range/cooktop is a really important benefit of Rhome's suggestions. Refrig can be anywhere on the bearing wall and you will be fine, esp. if there is plunk space near it--on peninsula or island if necessary. Also consider one of those little pull-up Ikea minitables mounted on the flue wall to act as a plunk space when the groceries arrive or you're pulling a lot of stuff out of the refrig. (Refrig would have to open toward breakfast table, though.

I think I like the island plan. Lots of opportunities to work in different directions.