48” aisles are wide enough for two people working in the kitchen. Subtract that 48” from the full measurement from cabinets to cabinets and the difference is the possible width of your island. Do be aware that having people sitting in the chairs at the table will reduce the aisle space available for moving around the island.

that is a main sink...likely 30 in...w 15-18 counter each side minimum. I think 5-6 feet total. Your plan for your space also depends on whether main sink is placed here.

I see three pendants over the island so allowing just 24" (likely a minimum distance) between lights, that island could be six feet+ in length.

I agree if you pull those chairs out and everyone sits down people will have to do the sideways shuffle to get past them. I hate that personally.

Also it depends on what you use the table for. If it's just the occasional quick lunch then I suppose it has its uses. If you use it all the time hopefully you can accommodate the table by having enough space all the way around it for safety and ease of movement.

I agree 48" wide island and 42" drop down table.

@yeonassky / I just edited the post to add our current kitchen layout. The island eating would be to make sure we have extra space for casual dining as my kids age and have friends over & when we have friends over for a casual meal ourselves. We didn't want a separate formal dining space, but also didn't want to only have the single bay window table. We will eat most of our meals at that separate table though. Definitely open to other suggestions.

Barrier island. Swap the fridge and pantry. And move the DW to the other side of the sink. Your aisles are not wide enough either. Double seating is expensive and superfluous. The kitchen is 50% longer than it needs to be and only 75% as wide.

Woah, pretty materials in photo, but very inefficient layout! Think sink and fridge and pantry in Prep Zone. Think sink and DW and trash bin and storage for dishes and glassware in Clean Up Zone. Think cooktop and oven and storage for pots and pans and bakeware and spices in Cooking Zone. Think 4’ counterspace in each zone (can overlap) and wide aisles to walk through when appliance door is open. A long island is a barrier when it cuts off work triangle and makes you walk further than you need to. Swapping fridge and pantry makes fridge too far from sink, stretches the Prep Zone across entire kitchen.

Layout really needs to be well thought out for efficiency, then make the materials and finishes pretty. There are several possibilities with kitchen this large, here is one. I like keeping sink at front window and cooktop venting outdoors.

If you used a peninsula for the extra seating you could omit the island. You'd have plenty of counter space, and no barrier between the fridge and cooktop. I don't care for the oven breaking up the counter, but if it's on the fridge side, it wouldn't be as convenient for transferring seared items from the cooktop.

The red rectangle is an alternate option for a drawer base opening toward the dining area, for storage of linens and other table decor. Another option for all perimeter runs would be to make the counters deeper. You could have a standard-depth fridge, made to look built-in, with deeper cabinetry. Discussions--extra deep counters.

MW beside fridge:

Side-loading broom cabinet, top right:

NKBA guidelines

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