Hi Constantinople,
I am a kitchen designer and I am happy to share info with you here. First of all 36" is the minimum clearance for any kind of walk way in a kitchen. The National Kitchen & Bath Assoc. sets forth guidelines to follow when laying out a kitchen. 48" is the requirement for main walkway allowing two people to pass each other. Regarding the tall oven cabinet, I always like to put them either at the end of a run or in the center if you have enough room. The important thing is to make sure you have counter space preferably next to it. If you are having your cabinets made you are probably spending a good chunk of change so I would recommend reviewing your plan with a professional before finalizing.

Here is a link that might be useful: Kitchens for Living

creative_glo,

Thanks for the tips. Any further thoughts about the floor plan as it stands?

I'm having trouble seeing the Ikea layout in the space from the house plan. In a kitchen larger than a single aisle width (i.e, 8-9' wide), putting the fridge, range and clean-up sinks on separate walls rarely works. The prep sink in the island makes it okay, but I think the whole thing will work better if it is more compacted.

I agree that a 48" aisle is optimal for people to be able to use stations back to back. 42" will work, though it's a bit tight on appliance doors, and more likely for bumping butts. Some people have less and like it, but I find it difficult for multiple cooks.

Qustions:

Where will the dishes go? (Informs dishwasher location)

Will there be island seating? For how many? For meals? Will there big a big table in the area marked dining?

The oven stack can go on the outside of the rest of the working area unless you're a big stove to oven cook type of cook. It could even go on the far side of the sink on the window wall.

I have redone my image (though it is still pathetic), to make it clear what I meant with first posting.

Anyways, PLLLOG, I think I have managed to put everything on separate walls -- oops. I am just not
sure what to do. I have lots of space, even running down the side with the oven, but not sure how to
utilize it. I don't NEED an island, but I thought it would be good for seating. Generally, I need seating for
three to five on a daily basis. I had assumed dishes would go near / under the clean up sink in drawers.

The dining area will include a table that, when closed, is ~8ft long and opened is about 12ft long.

So, if I was going to compact it -- what would I need to do?

Thanks.

{{!gwi}}

I should have mentioned that the double door off the kitchen is to be deleted in the final plans.

Hm... I'm not loving this layout. Did you reorient the island for the view out the window? Is it good enough a view to be worth it? Will you have a lot of daylight hours seated at the island?

My tendency would be to move the stove toward the sink a little, but not enough so that there are bumping butts, and put the fridge and oven stack flush agaist the wall, with shallow, dish cabinets on the pantry wall. Or put the fridge and oven stack on the pantry wall with prep sink where your first picture had it. The corner is tricky, however.

I think you need Buehl.

PLLLOG,

I agree, the layout stinks. I have started a new thread over here.