I posted the corrected version with the sink/dw/trash in the right location

Here it is....

I just copied the code in the box labeled "HTML Code" next to/under the picture on Photobucket and then pasted it into the "Message" box here.

I am not very computer-literate so even getting the link to work was quite a project for me!

Let me preface my critique with the comment that just b/c you're a one-cook family now does not mean it will stay that way...as a matter of fact, you should encourage your boys to learn to cook since most young people today live on their own for a few years b/f settling down...which means both boys & girls should be learning to prep, cook, & clean up (as well as laundry, taking out the trash, & house cleaning). Who knows, you may even have a future chef! In our family of 6 kids, my younger brother actually likes to cook more than any of the rest of us.

One question first...If the counter b/w the ref & ovens is really supposed to be 12" narrower, does that mean the aisle b/w the island & that counter is really 4' and not the 3' noted on the plan? (That would match the 15' kitchen width)

And, just to verify, the kitchen is 11' x 15' not counting the pantry & ovens area (i.e., to the back of the cooktop wall).

My first comment on your current layout is the location of the DW relative to the cooktop...they're right across from each other. I know you have 5' aisles, but it's still an issue for someone working at the cooktop w/the DW open...if they step back there's a good chance they'll back into the open DW. If they have boiling water in their hands, it could be disastrous. I recommend you switch the DW & trash if you stay w/this layout or similar.

Next, the island. If you want seating for 4, then you need a island 8' long/wide...2' per seat. Since this is your forever/4 teenage boys home, plan for seating 4 adults...

I'm on your side...no MW over the cooktop!

Regarding the MW location.
Have you considered a MW Drawer? They mount under the counter.
Another option would be to get a range and single wall oven instead of a cooktop & double wall ovens. If you did that, you could put the MW oven over the wall oven in the oven stack. It would also give you more storage above and/or below the ovens.

Based on your comments, I suspect the layout you have right now will not meet your needs and wants...Rotating the island may work since your kitchen is wide enough. You could even add a 12" deep pantry or 12" deep pantry cabinets. Note that if you have seating and an aisle w/traffic and cabinets/counters, then you need at least 54" b/w them, preferably 60" - 66".

So, doing the math, 12" pantry + 42" aisle b/w DR wall & island + 40-1/2" deep island + 60" aisle + 25-1/2" deep counter in front of window = 180" = 15'0"

Something like this:

Layout #1

Issue: DW is pretty far away from all storage...so unloading the DW could be a chore. AND, the island is a barrier island b/w the sink & refrigerator.

Or, with the DW switched:

Layout #2

While the DW is now closer to storage, it's now b/w the range & sink. And, the island is still a barrier.

Layout #3

This is probably my favorite, but you may not like it b/c the cleanup sink is in the window (w/a 6"-8" bump out to give you more room behind the sink).

No more barrier island & DW is somewhat close to storage. Visitors can see the view as can the person cleaning up. While prepping, you can visit w/your visitors or someone in the DR. And, the kitchen has potential for being a multi-cook kitchen. The only negative is that while prepping your back is to the window.

Other than the DW & dish storage issue, the only other glaring issue I see is the view...yes, you'll be able to gaze out at the mountain while working, but the poor souls sitting at the island get to look at the DR wall & pantry! But it's late & I'm tired, so maybe someone else from the west coast will chime in tonight!

To mitigate the barrier island issue in the first two layouts, you could add a prep sink in the counters along the window. It also mitigates the DW being b/w the sink & range...it still is, but now you have a second water source so it's not a real problem anymore. Like this:

Layout #4:

BTW...your plans call for a 32" cooktop. The standard sizes are 30" & 36". Yes there are some 32" cooktops out there, but your choices are limited and I don't know what the availability will be for them in the future (if you have to replace it down the road). If it were me, I would go w/either a 30" or 36".

Buehl, What I found during my research, at least with induction tops, is that 30" is a relative number, and the actual unit might have exterior dimensions of 28"-31.5".

My2cowboys, how much of the dining room do you want to keep for formal dining? Table and chairs, china cabinet, that sort of thing?

Buehl: First of all, thank you so much for posting your ideas and taking the time to mock up some new layouts. I really appreciate it! In answer to some of your questions: We will eventually become more of a multi-cook family. I am a big believer of my boys being self-sufficient and not just sitting around waiting for a woman to serve them, so thanks for the multi-cook advice.

The counter between the fridge and ovens is 12 inches less, so an aisle of 4', although DH wants a regular-depth fridge, rather than a counter-depth (I know, we're having that conversation along with the OTR microwave one).

The size of the kitchen, not including the pantry and ovens bump out is 11x15.

I like your idea of the range and single-wall oven with a microwave over it. Still has two ovens and a logical place for the microwave.

The designer missed the stove width - we are planning on a 36" gas cooktop, with 3' counters on either side.

Plllog: the "remodeled dining" area is just kitchen dining, for our kitchen table, which is 42"x72", so that area is fair game for anything. We have plenty of space in our formal dining area, which is through the doorway to just above where the cooktop is now. Our combined living/dining room now is 16'x36', so lots of room to extend into the living room area for long tables or more than one table.

I have thought about running a galley type kitchen along the long 19' wall, with an island in front, but that will be a major thoroughfare with the backdoor on one end and the sliding door out to the pool on the other end.

Thanks so much to everyone for your help!

Why does your DH want an OTR MW? Some things to discuss w/your DH:

OTR MWs are smaller, have inadequate venting for the cooktop/range, are more expensive, and can actually be dangerous to use, especially when something's cooking on the cooktop/range.

Danger #1: The MW is not at a truly usable height...if you want to check something or stir (while seeing what you're doing), you have to remove it from the MW. If someone is short, it can actually be dangerous to remove something from it b/c it's at head level or higher (depending on the person's height) and since sometimes things being cooked in the MW are heavy, imagine lifting that heavy item out and down... Additionally, as your sons start using the MW, you really don't want them to have to use a chair to reach it...

Another danger is trying to add/remove things from the MW while something is cooking on the range...imagine having to reach over a pot of boiling water or a frying pan.

The OTR location is also a functional issue, if someone is working at the cooktop they have to move out of the way to let someone else use the MW. (Thinking of a multi-cook kitchen...I often ask my kids to make the veggies while I'm making dinner and it would be a functional issue if I had to move out of their way every time the needed to get to it.)

There are some cases when you have no choice...like in a tiny NYC apartment kitchen, but when you have plenty of space like you do, it doesn't make sense.

(Did your DH grow up w/an OTR MW? That may be why he likes it...or maybe he thinks it's cool... Try to find out why he wants an OTR MW...it will help you find a way to convince him it's not a good idea!)

As to a standard-depth refrigerator...unless you have a second refrigerator in the basement, I actually agree w/your DH...but understand that unless you can recess it into a wall somewhere it will stick out quite a bit. We only have two children (both teens now) and we could not survive w/just the 36" cabinet-depth refrigerator we have in our kitchen...our old refrigerator is in the basement, still in use.

In the layouts, if you reduce the aisle b/w the 12" deep pantry & island by 6", you can increase the aisle on the opposite side of the island by the same...and you should have enough room for standard depth.

If you do put in a standard depth refrigerator in the current location, then I recommend increasing the counter to 30" deep and, if it's in the budget, do the same for the cabinets (otherwise, just pull the cabinets forward 6"). This will make the refrigerator look less hulking. Then, be sure to "build it in". Building in a refrigerator is one of my favorite things I learned here...it makes a kitchen look more high-end & finished and, in your case, help to reduce the look of a deep refrigerator.

To build the refrigerator in, surround it by 3/4" finished end panels and then mount a full-depth cabinet over the refrigerator b/w those end panels.

Good luck!

I would try to avoid the OTR microwave. You could design the pantry to have a microwave. Or of course have one under the counter in that long run of cabinets at the bottom of the plan.

Where do the north and west doorways go?

It may be that what your husband likes about the OTR MW is that it's high. You can have a proper hood (an OTR is better than nothing, but it has very little draw), and put your MW in at a height that's comfortable for the whole family. A little high for your husband, but not so high as to be dangerous for at least the bigger boys.

Do you have vent ducting for the hood already? If so, where? Is there a second storey? Or can you vent more or less where you choose?

Are you on a slab foundation? Or do you have a basement or crawlspace that makes it easier to move services?

Do you want the table in the area near the new deck? Because I'm tempted, from what I can see, to move the whole kitchen to the deck end of the room. I know you nixed the kitchen on the right wall, but I think it might be great to do it more toward the top. Put the table in the current kitchen area.

That gives you the views of the yard from the kitchen, and easy in/out food and beverage access if that's the right part of yard for outdoor living and dining. And, especially with a seating counter, the table is more for looking at each other than taking in the sunlight and the views. With the door moved over toward the sharp corner, and windows where the new slider is shown, I think you could have a great L with island, room for the boys to dump their stuff, and plenty of storage.

Just a wild idea. :)

A few follow-up answers to people's questions:

I think DH likes the OTR microwave because it's what he's always had, and he likes the height. He has mentioned he doesn't want to bend down to see into the microwave under a counter, and a micro-drawer may be out of the budget, although I admit I haven't priced them. But I do like buehl's idea of a range with another microwave/oven stack somewhere else, so that may be the convincing idea to get away from the OTR microwave.

I like the idea of a regular-depth fridge that is made to look built-in. Thanks for that - I think we'll use that idea.

The north doorway goes into a formal dining/living room area, the west doorway goes into the foyer area with the front door. There are also stairs in the foyer area that go to the basement.

The current vent ducting for the hood is about a foot or two north of where the fridge is shown in the proposed layout. (There's a wall there currently with a stove on it. We'll take out the wall to make a larger kitchen area). We will have to move the venting wherever we end up putting the stove. We have a one-story home with a nice walk-out basement so the venting will just go straight up from wherever.

The "remodeled kitchen" area is over a basement, so moving things in that area shouldn't be too hard. The "remodeled dining area" is currently a slab breezeway, but will need to be raised up about 24" to have the room all on the same level, so there should be enough room to run venting, plumbing, electrical, etc. if needed.

As far as flipping the kitchen area and the dining area, I'm pretty much open to all ideas. The main goal is to have a functional kitchen that is well-designed as far as movement and layout.

Thanks so much to all who have responded - I really appreciate your questions and insight.