You could at minimum do this:

I'd actually close up the kitchen....close off the dining room and use it as a home office/spare guest room/bonus space in general....fabulous resale w all the changes in work/living.... The corner of living room near the foyer is where I'd place a pedestal table...remove the door to the kitchen. If you use both 16 foot walls in kitchen ....a section can have open counter w a couple stools.

Step one (or maybe step five) would be exploratory demolition- remove the drywall from the back side of that wall to see what is actually in there- construction plans are often treated liberally in the field.

Ductless vent? Range open to next room? Have you looked at if you can dump gas cooking and switch to induction? It's cleaner, greener, safer, and in many ways cooks better.

I'm now seriously considering this as it means that I can place the cooktop on the other wall. We do mainly Chinese cooking, so I will need to overcome my personal bias towards wok cooking on an induction stove, but I do like how it would be better for the environment.

Wokking is a tough one. There are some countertop induction units that are shaped for woks--you could always put one of those on top of the builtin cooktop when needed...

WOK??? Make what you have work for WOK. Get a more open feel, more light. More storage. Green is counter top/island space, Black of course is solid wall. Add a shallow pantry at entry. Nobody wants to sit so near the foyer, no upper cabs on dining side of kitchen.

FLOOD IT WITH Light!!!! AND STORAGE, lots of prep space.

dont need a large extra pantry in a NYC condo: food for wok cooking is brought in almost daily and within a few blocks is purchased, . most likely, also on foot. Retain as much of the two 16 foot lengths of counter in galley style for good prep and then space left for coffee/ toaster/ other things that may apply to the lifestyle.

Fine! Use the pantry for something else! Make a BAR. Good grief. It's just wasted space. A wok style cook needs a FULL BACKSPLASH. Moving a ton of plumbing is expensive. The gas will be a non negotiable with the board ISSUE.

Love the pantry/bar idea- I order many non-perishables in bulk and finding the space to store it is a challenge.

living room space left intact I wouldn't call wasted. The wasted space is probably going to be behind the counter seating. Doubling up seating w a table wont work/ as 7.5-8 feet will remain. What is the proposal for THIS SPACE...nothing is shown...very poor concept w future resale take into consideration.