Not too wide: Depends on how it fits into the mix of drawers and other storage.from practical point of view You order construction and glides weighted for heavier use normally so you have to be certain w your cabinet maker to get at least that bottom drawer deeper and stronger. I’d love at least one stack at wider width and I’ve seen it in a relatives kitchen... but she had other stacks various sizes too. stacked saucepans a stockpot or two even lids within . The other drawers had colanders mixing bowls etc. I might do 33 w a 9 in tray cab if you change your mind.

IMO 42”is too wide I like 36” wide but I have no idea of your kitchen layout so post that and see if there is a way to alter it a bit. BTW I like 2 deep darwers and the a split top section of 2 shallower drawers so pots and pans in the bottom and gadgets in the top .Like these in this pic.

The next best IMO would be the 30” with 12” then 3 drawers all deep for pots and then the 12” for all your gadgets. 21” is to narroe for any pot storage.

I have 36” wide and love my deep drawers of pots and pans. The top one is great for utensils all in one spot.

I had a 48" drawer stack in a previous kitchen and had no issues with it. It wasn't a great quality cabinet and functioned just fine. I stored all my pots/pans in the 2 lower drawers and spices in the top.

I prefer drawers to be 30"+. You can always use dividers and containers to maximize storage in a large drawer, but you can't make a small drawer larger!

I would choose your 42" option without a second thought.

I would not do a 4 drawer base. A 3 drawer would be awesome! There are stronger glides you can get for those heavy duty situations.

If you don't go that route, I would then do a 9" spice rack or tray cabinet and a 33" 3 drawer base.

Good luck!

I agree with the wider drawer base and then a narrower tray cabinet or pullout. There are some sweet 10-12" pullouts for next to the stove where you can put frequently used utensils. This one is an IKEA hack, but I know that Rev-a-Shelf makes a nice insert as well.

Where are your baking sheets getting stored? What about the oil bottles and big things of garlic powder? Do you decant to smaller quantities, or store those close to point of use. As much as I fantasize about the pretty bottles of oil, that’s not a reality for my cooking space.

Go through your planned storage locations with mise en place in mind. Then you’ll know if you need a tray base, spice storage, more pan storage, casserole storage, or what.

What does the layout of that wall look like?? I see a slim pantry cabinet to the right of the drawers. Can that be made bigger? Can you shift the stove over? Maybe there is a better layout for this area?

@Debbi Washburn, i tried to simplify my question in this thread, but you're right, you really need an overall understanding of what the kitchen looks like. I actually have a separate (long) thread detailing out our thoughts/questions of the kitchen on the whole here: https://www.houzz.com/discussions/6049452/lots-of-design-layout-questions-on-a-full-kitchen-remodel

I'm currently leaning toward that slim pantry being pull out spices, then adding 9" 1 door cabs on both sides of range for baking sheets and cutting boards. This would let me have 2 33" 3-drawer cabinets on either side of those 9" cabs.

Alternatively, the slim pantry could house all the baking sheets and cutting boards (and leveraging our spice organizer in the walk in pantry), and then I am back to figuring out how to maximize the 42" space on both sides of the range.

Thanks!

I see the layout. I would do the 9" tray cabinets or one that can hold the utensils ( pictured above ) and 33" 3 drawer base on each side. You should also get the skinny pantry so both parts pullout if possible.

I'd go for the double bank of 21" drawers. Never enough room for kitchen gadgets and utensils IMO, and pots/pans can be stored elsewhere. Alternatively, put in a 9" pull out spice rack or cutting board rack next to the range, then have 33" drawers for easy pot/pan storage.

You need to decide what works for you! I would really hate the suggested two 21" stacks by Sabrina, but they would work for her, so it doesn't matter what we each like in our own kitchens. Work it through in your head and make the right choice for you.

Oh, and I hate those narrow pull out racks too! :-)

Here is my 40" wide cabinet. I split the top drawer in half (mostly for looks). I store my Tupperware in the middle, and bread and oatmeal in the very bottom drawer. No problems, loving the space to move stuff around.

It's a great width. You can subdivide the interiors if needed but you can never make a skinny drawer wider.

If it LOOKS weird--and it might depending on the design--you can have (for example) two 21" drawer fronts on the face of a 42" drawer. It'll look like small drawers with all the magic of a large one.

@Fori - great idea! that gives us almost infinite options aesthetically.

Zachary, I recommend 2 separate top drawers because your cabinet location is just like mine, next to a fridge. I measured carefully and my 2nd and 3rd drawer can be pulled out when the fridge door is open. That is why I split the top one because the left one is used all the time (silverware) and the one closer to the fridge is rarely opened (band-aids and ibuprofen). I have 4 kids and just knew that a collision would happen, this avoided it.