How much space is there between the island and the perimeter cabinetry? You need at least 42”, and 48” is even better

I added another foot to the sink side, so now 54". Long side is at 42". I'd add more but needing to make space for island width, seating, and passing by. Adjusted island counter width to 36" to allow more space along the wall. Island feels a little narrow now but would rather that than cramped feeling along the wall, imo.

update:

Lose the shelves. They are in a weird location anyway.

The lower shelves may be perfect for favorite cook books if they are adjustable. Things on the upper shelf may be too high to reach without a step stool.

IMO open shelves in kitchens are just dust collectors so forgt those.All the base cabinets should be drawers, I have no idea of the style but if contemporary no blue island.True pullout pantries are best, at least 30” wide drawers on either side of range I like 2 deep drawers and then split shallower drawers above those. A 48” fridge in this space is over kill . I would not do the steam oven in the pantry since IMO as mentioned pullout panries are best. IMO if you get a good hood with higher CFM you can do a 30” If you mean a corner drawers system where there are angle drawers forget those they are useless.I actually very often start my kitchen designs with the corners and the the sink if it is going to be on a window wall. If you post the to scale floor plan with all measurements clearly marked along with doorways and windows we might be able to help more.

I had spices in my corner drawers and it was perfect.

MW drawers are becoming popular, especially so on this site, so I think you'd be OK with one. I hope that's a trash pull-out to the left of the sink, and the base to the right shouid be drawers. All base cabinets except sink base and those with specific functions, like the trash po, should be drawers.

This looks like a higher end kitchen, and with the 48" fridge and 36" sink, I'd do the 36" range. Even if you keep the 30" range, keep the 36" hood. 6" wider than the cooktop is a good rule of thumb for efficient capture of steam and grease, and you have plenty of storage space.

As for the island, I'm going to quote the NKBA; 15" is the recommended minimum for a comfortable seating overhang at counter height, with 44" aisle space for traffic behind seating. If the island is 36" deep, 24" of that will be standard base cabinet depth. You need to account for a front overhang of at least 1"-1 1/4", and a back cover panel up to 3/4", depending on whether it's a plain skin or decorative panels. Your seating overhang is suddenly only 10-11".

This is just my preference, but I think the function would be improved by including an 18" prep sink on the island. In that case the pantry and fridge should be switched, to form a nice prep triangle, separate from the clean-up zone. Counter to left of clean-up sink would become secondary prep space. All your helpers would have space to work--DW would be loaded or unloaded, or dishes gathered to set table, without crossing through the prep triangle.

Thank you guys for the detailed responses. It's helped me nail down some important spacing issues and size standards. Went ahead and nixed the open shelving for the time being and am pushing through on lighting, materials, hardware, and finishes. Will most likely make a new post addressing design and finishing as well. Thanks again!