post the overhead view/floor plan too please.

I'm a bit confused about the island:

1. It doesn't appear that there is more than 2' of space between the island the the left side bar area... (I'm not sure what you mean by "This will actually be further back, in line with the doorway next to it") - maybe you mean there's a bump out there that will let the bar area be tucked into?

2. There seems to be... 5' of space between it and the fridge-wall? and only 3' between it and the sink?

I wonder if it might be worth moving the bar sink into the island so that it can do double duty for the bar activities and as a prep sink?

Quick comment - in my fridges , that opened to doorways I still needed like 3" due to the thickness of the fridge door in relation to the hinge.

What if you moved the sink to the island, and turned the ‘bar’ area into a baking center? With lower countertops, for easier rolling? You could keep all of you baking ingredients and supplies there, too.

And I would maybe consider flipping the ovens and fridge, if you did that.

Thanks for sharing! Yep still needed a spacer. 1. From what you are saying. 5' from cooktop to island. 44" from island to sink. 44" from island to bar fridge. I assume the bar fridge to island space will not be used much in cooking prep and probably one person at a time. Two people might be over by the sink to cook or cleanup. I would personally increase the sink to island side to at least 48". I have about 44 from the my cabinet across to the opposite in one part of my kitchen and wished it was bigger. 2. Many would probably suggest the fridge to the right of the sink. I see that would cause issues with centering and the dishwasher. 3. Maybe flip the oven stack with the fridge. Your need for a filler at the doorway would be less. 4. You will see many saying you want a larger prep sink. Right now it does not look like you have the right cabinet for it but a three stack drawer. I got to run for now!

Since you appear to have some extra space between the island and the fridge/cooktop-wall, you could deepen your island to the full depth of i.e. a quartz slab (~50-55") to really maximize your baking space. Just pull the cabinets forward (while still leaving ~4' of space between them and the cooktop). I assume you'll have some seating on the open side? Depending on the depth you go for that, you could either blank the remaining space, or possibly fit in narrow storage along the sides of the island that face the bar and sink areas.

Although I usually prefer an island, another option would be a peninsula, housing the sink and DW. As drawn, your plan puts the fridge at ap 12' from the sink--3' more than the recommended maximum distance. As someone mentioned, you could switch the fridge and ovens, but I agree with you; having landing space beside the ovens is safer.

In this plan, you could use the area to the right of the sink as landing for items to be prepped, then move to the left to prep, facing the dining area or the window. If you have help in the kitchen, there are several areas to use as extra prep space. I placed the trash pull-out on the end of the peninsula. I would usually put it beside the sink, but in that location it can serve all zones, plus the bar area. The longer peninsula gives you space for an extra seat, or you could put a shallow cabinet on the end by the wall, for extra storage (red rectangle).

The counter under the window can serve as a baking zone, with a stand mixer in the corner. I drew the counter deeper than the standard 24", to give you more space to roll dough and stage baking necessities. The aisle between the peninsula and bar would be 42"; without the extra depth, the aisle would be 48".