Post pictures and a layout and you will get advice that works for your space.

Here are photos!

Here are photos

What is the scope of your project? Gutting the space to the walls or studs? Replacing cabinets, etc., to improve layout or other reason? Just cosmetic changes?

Not sure what the other option was besides gas, but I recommend induction. It looks like you have electric right now, do you also have a gas line into your home?

Thank you for comments, We do have gas line into our home. It would be some trouble to get it to stove area, but not prohibitive to budget. I always read gas is what people prefer. I like gas also, but am used to electric now. The cabinets need replacing. They are original to 67 year old house. I enjoy to Wilson art integrated sink and counter and wonder what options are available now with integrated sink?

I would like to explore what refrigerator would give most floor space and still be roomie enough for people that cook a lot.

There is no room to expand really. We are considering a small banjo shelf and taking doorway back to upper cabinet (in photo -wall where glass jars are). That door leads to multi purpose area.

The ceilings are 9 ft. We would like ceiling fan in the area as west facing window brings heat in summer. I would’ve what light fixtures with fans are most functional?

Thanks

Could you please post a fully-measured layout? One with labels for the width of each wall/window/door/doorway and the distances between each wall/window/door/doorway.

A sketch of the entire floor would be very helpful as well.

See the Layout Help FAQ:

• Layout Help FAQ: https://www.houzz.com/discussions/5500789/faq-how-do-i-ask-for-layout-help-what-information-should-i-include
• Ice.Water.Stone.Fire, a humorous discussion of Kitchen design: https://www.houzz.com/discussions/2699918/looking-for-layout-help-memorize-this-first

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Regarding induction vs gas vs "standard electric":

More and more people are going with induction. Unlike "standard electric", the cooking surface (glass or coil) is not heated. Instead, the pots/pans are heated via electromagnetic energy.

• It's more responsive than any other type -- yes even more responsive than gas.
• A true simmer is much easier to achieve and maintain than with any other type.
• It's safer because the cooking surface is not directly heated (it will get warm b/c the pot or pan is warm, but it won't get burning hot.)
• It's much, much easier to clean since any overflow or splashing of food will not burn onto the surface.
• Depending on the range/cooktop you get, you can boil water in record time using the high powered hob or "boost".
• See: https://en.wikipedia.org/wiki/Induction_cooking

There are quite a few threads discussing induction cooking on the Kitchens Forum. Try searching for them. (See the "Read Me" thread if you need help searching: https://www.houzz.com/discussions/5500754/new-to-kitchens-read-me-first)

Sample of a fully measured layout: