You need to get some graph paper and do a to scale plan of the space with all windows and doorways marked clearly along with all measurements clearly marked. Make sure the drawing can be enlarged and mark plumbing and gas lines if they can’t be changed. If you already have appliances then post those measurements too.

i will get some graph paper and do that today, there is no windows the patio doors are marked, no existing appliances and gas and plumbing and electrical lines can all be run its a full new remodel, nothing has to stay

i was aiming for a counter dept 36 wide fridge and a 48 gas range d/w standard 24 and a large sink

was hoping for a general input and then i can sketch out more properly

Before you go too far down the path of a 48" range, consider ventilation requirements. It was something I was unaware of with pro ranges, and it will add considerable cost to your project if they're required (some on here say venting costs as much as the range, and most people recommend venting for the appliance, not venting based on your cooking - why put in the range if you can't handle the ventilation). I had initially wanted a 48" range as well, but I can't do any size pro gas range (not even 30") without $$$ for ventilation because my area requires MUA for anything over 300 CFM. If I want gas, I can only do a cooktop in gas (according to Wolf's ventilation guide...I assume most pro ranges have similar CFM requirements). I think I'm going to do the best of both worlds and use a 30" induction cooktop with a 15" gas cooktop, which should keep me below the 300 CFM limit. Anyway, something to consider if you haven't already.

thanks! i definitely looked into the ventilation, the pro range will be on an exterior wall and i have priced out the 1000-1200 cfm for it, ventilation is super important for me especially because its an open concept floor plan,

@Margo M Yes, it's the makeup air system that's pricey, not the hood (maybe you know this - I didn't!).

I agree with anj_p, even if MUA has been taken into account. I'd rather have the appliances in a functional triangle, and have the other wall set up as pantries, etc, and possibly a second oven, instead of using a 48" range and 54" hood. I drew a 36/42--the hood is 6" wider than the range, to increase the capture area. I think there are a couple of extra inches to play with filler.

The island is 6" longer, to provide adequate prep space. I wouldn't normally split a counter with the fridge, but you'll need dish storage near the DW.

I didn't develop a plan for the cabinets on the left wall--you know better what storage you need of the suggestions I listed: