My advice would be to switch the sink and DW with the cooktop, and put a prep sink on the island. With three kids, you should have help in the kitchen soon, and separating the prep and clean-up zones will make it easier. You can have a cutting board made to fit over the prep sink, so that it can be used as countertop.

Dishes could be kept in drawers on the end of the island, opening toward the sink, and in the cabinets above the sink. Are the island cabinets deeper than standard? I'd make the counter 4' deep, so that two stools will fit on the end, which is more sociable for dining. That's 24" for each person, which is the minimum space recommended by the NKBA, for comfortable seating

Kitchen planning info: New to Kitchens? Read me first.

NKBA guidelines

Right now, you don't have a decent Prep Zone. The two key components of a functional Prep Zone are water and a bare minimum of 36" of workspace (42" or more is much, much better). In addition, the Prep Zone should be next to or across from the Cooking Zone. The DW should not be in the Prep Zone.

Without a water source on the island, it will not work well as a primary Prep Zone. You will end up prepping next to the sink - regardless of your "plans"

In your layout, you have a barrier island b/w the refrigerator and Cooking Zone (where the cooktop is) as well as no true connection b/w the Prep Zone and Cooking Zone.

Island...with one set of cabinets in the island, your island should be at least 41.5" deep:

1.5" counter overhang + 24" deep cabinets + 1" thick decorative door/end panel + 15" seating overhang

Depending on how you arrange seating, it may need to be at least 8' wide.

MamaGoose's layout is much better!

Please see the following:

Kitchen Design FAQ Threads (they will help you understand the comments you receive):

FAQ -- Kitchen work zones, what are they?

• http://ths.gardenweb.com/discussions/3638270/faq-kitchen-work-zones-what-are-they

FAQ -- Aisle widths, walkways, seating overhangs, work and landing space, and others

• http://ths.gardenweb.com/discussions/3638304/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc

FAQ -- How do I plan for storage? Types of Storage? What to Store Where?

• http://ths.gardenweb.com/discussions/3638376/faq-how-do-i-plan-for-storage

Looking for layout help? Memorize this first.

• http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first

.

Asking for layout help:

How do I ask for Layout Help and what information should I include?

• http://ths.gardenweb.com/discussions/2767033/how-do-i-ask-for-layout-help-and-what-information

Another option would be to rotate the island so the long end faces the range, add a prep sink, and switch the ovens & refrigerator. People will need to cross into the primary work space to get to the refrigerator, but if you can work it, force them to go around through the Cleanup Zone - it's less of an issue than going through the Prep and Cooking Zones.

Thank you all for your suggestions!! I will definitely have to adjust my thinking. I've always wanted windows above my kitchen sink but I may have to sacrifice that for functionality.