If you have the space for moving a stool in and out the end why dont you make a peninsula coming off the left of stove wall area. youll gain continuous counter and a kitchen thats not a tight passage. Otherwise reduce the fridge end cabinet width dimension so you have more space in front of fridge.....I would omit the hinged cabs on the backside and push the whole thing away from sink wall .....if you want the one stool at the end and can skooch out as stools require, I would make the stack of drawers at the knees wider and just have your 12 inch overhang...you are suggesting to make the end like pulling up to a table w corner legs / huge space under. for knees etc..... I would think the standard overhang would be sufficient for the occasional perch. .

Kitchen with Library and Guest Bath · More Info

Can you sketch out a floorplan with dimensions? I'm kinda confused about the numbers, and the image looks cramped.

There is a dinning room off the picture. 9 x 12

First draft layout attached

It's not clear whether you would have at least 42" between the perimeter cabinets and the island on all sides which is what the NKBA recommends. I know I have 36" on one side (that the DW opens up to) and it is not enough. I will change that when I remodel.

NO from what I see in the drawing first never seating where there is a work area like a range to contend with. Any seating at an island requires 5' of space there is no way that is there in fact the walkways you show are not even wide enough with no seating near them . So at best you have one stool at the end . I see an overhang on the main island what is that for since 9" not enough for anything really.

The space between the island and the surrounding cabinetry and appliances looks tight. As a rule of thumb we have at least 48" from face of cabinets to island. In the case where the adjacent item is a refrigerator/freeze we recommend a bit more.

Does your layout have the cooktop on the island? I would skip the diagnonal corner cab you show in the drawing. Kitchen seems small for an island

the details on your graphic are not readable. Please post something to read. Your kitchen is on the small size...you want an optimal configuration.

Ok, I’m gonna do it!

Layout -- Is the graphical layout your current layout or your proposed layout? I'm asking b/c they don't match. The graphic has a cooktop in the island and the two pictures have a drop-in range along the perimeter.

BTW...others are right, the writing is practically illegible b/c it's so tiny and light. Could you please post a better one with all measurements clearly marked (dark & large enough to read). Do not make us "count boxes" -- that's too imprecise. Plus 1 box = 3" is a lot of boxes to count! ALL measurements should be labeled -- each wall/door/doorway/window and the distances b/w each wall/door/doorway/window.

Let's start with talking about aisle widths.

• The minimum recommended aisle width is 42" for a one-person & always a one-person Kitchen. I.e., only one person working in the Kitchen at the same time. No one else even getting a snack.
• The minimum for more than one person is 48".
• If the island cooktop is the proposed layout, then with all three primary work zones crammed into one area, I recommend 48" to 54" wide aisles.
• For aisles behind seats, if there is a table on one side of the aisle and counter with seating on the other side, 60" between them is highly recommended. You might be able to get away with 54", but if that's a door to the left of the Kitchen on the top wall, then I would stick with 60" to accommodate traffic passing b/w the island and table to get to that door when someone is seated at both the island and table. (Don't say that no one will ever be seated at both locations b/c it will happen! The best laid plans...)

Now workspace.

• The bare minimum amount of counter/workspace for a Prep Zone is 36" of straight, continuous counter, with 42" to 48" much better.
• The Prep Zone is either the workspace b/w the sink and range/cooktop -or-, if the sink and range/cooktop are across from each other, the workspace next to the non-DW side of the sink. One of the KEY components of a successful Prep Zone is direct access to water -- right next to it, not across from it.
• Unless you have a tiny Kitchen, the DW should not be b/w the sink and range/cooktop or across from a range/cooktop. (You don't have a tiny Kitchen.)

Finally, seating overhangs:

• The minimum recommended overhang for counter-height seating is 15" for short-to-average people (up to 6'0"). For tall or long-legged people, I strongly recommend 18".
• 12" will just force people to sit farther into the aisle (or appear to be) b/c people take up the same amount of space, regardless of overhang -- so don't skimp! Skimping just makes it more uncomfortable for sitting longer than for a few minutes. You have to lean farther over to get to the counter or sit sideways or sit "straddling" the cabinets -- none of which are comfortable!

Here's a sample layout: