I like the look and am trying to make things look less builder grade

Glass down to the countertop will look nice the first day. But remember, it is a hard-working area, and not only are they limiting your counterspace right where you need it, but the glass is in danger of getting knocked, or at best really dirty.

What will you store there, in full view?

the cabinets look like 42 or 48 in door height. 36 in tall doors is enough, in my opinion. If you want more volume you should stack small display cabinets on top w glass doors. dont stack the tiny cabinets at the bottom in other words. A new build usually allows a designer in the process...not just the contractor. make that step happen. in the meantime post the entire kitchen and areas that sit adjacent to get some quick editing of this phase of things. I see there is an island..what are the aisle dimensions around it? ...why do you have a double sink...things like that.

That counter space next to the stove is prime real estate. And all of the space in front of those cabinets is unusable because you must keep it clear so you can open those doors. This is a really terrible design all the way around.

Look, strive for a functional kitchen first. Get the workflow right, the storage in the right places, etc. Putting glass fronts and cabinets down to the counter don't make it look "less builder grade", it just makes it dysfunctional - which is the true hallmark of "builder grade". I know it's sexist, but you can spot the kitchens that were designed by a guy who has never cooked a meal in his life other than microwaving a hot pocket.

Are the insides of your cabinets perfectly maintained? Do all of your dishes match, stack nicely and worthy of being on display? (Mine sure aren't). If not, why would you put glass fronts on the doors unless it's frosted/obscured glass? We have stuff in cabinets in the kitchen rather than open shelves so you can't see them. That's the point!

Is there more to this kitchen that we aren't seeing? (I know the fridge is missing) You don't look like you have a lot of cabinets that you should start blacking out storage. Why is the DW to the left of the sink? Where will the dishes be stored? Where will the food be stored? Where is the prep area? Where is the cleanup area?

Also you have nothing above the stove (microwave/range hood/cabinet?)

If you don't want this to look "Builder grade" AND be a disaster to use, hire a kitchen designer.

You could eliminate the cabinet on the sink wall, and let the other cabinet die into the corner. If it goes all the way down to the counter, you have lost only one-fourth or so of cabinet storage.

There is a custom range in between the cabinets, just not shown in the picture

I would not do any cabinets on the sink/window wall vs the way the cabinets are pictured like an appendage. The to-the-counter cabinets abutting the range would be a hard pass for me especially if glass. That's the dirtest part of the kitchen and the cabinet sides and glass will be a constant cleaning chore. I don't mind that type of cabinet if out of the immediate work zone like in a butler's pantry or perhaps in a separated coffee bar zone. You might rethink the double sink and perhaps shift the dishwasher to the right of the sink.

I like the drawers on either side of the range. I wish i had those.

I think you are so caught up in things not looking builder grade that you are making large mistakes as far as function. It's important to have counter space on either side of the range to place items used in cooking and things coming off of the stove. With cabinets coming down to the countertop on either side of the stove, you will need to take steps over to the other countertop run to reach usable counter space.

Whether or not to have glass front cabinets is open for debate and person choice. Deciding to eliminate space on either side of a range is simply a poor choice.

I hear you are wanting to make this space feel more custom. That is totally understandable. Maybe we can help you figure out other ways to achieve this that are more functional. If you dare to post kitchen drawings you might get some good feedback. (Just weed out the rude comments!) Just remember that some things that may feel cookie cutter to you are actually practical functions of any kitchen, just builder grade layout.

@Jake The Wonderdog- Regarding dishwasher on the left of the sink - my last two kitchens have had dishwashers to the left of the sink. Is there a problem with that? Is it because I am left handed that it seems normal to me? I certainly didn't plan to put them there because of being a leftie. It is where they best fit in the layout.

I know someone that needs a 72“ hood and 48” range . . . and at least one fire extinguisher.

I’m with kendrah, i think having open space around the range is important - if you’re open to rethinking that my bet is there will be some good help on here (and just ignore the sweeties who are overly negative)

FWIW i have all glass uppers in my kitchen: stacks of white plates, clear glasses and white servingware - everything plastic in drawers, food in pantry. Works great for me but maybe not for others - just know thyself and don’t be talked out of it if you want glass :)

My DW is to the left of the sink.

My DW is to the left of my sink as well and functions perfectly for right handed me. I also have a glass fronted cabinet to the top right of the sink which is to the very left of the stove, where I store matching glassware sets, some vintage. I love the look and it works fine for me, but I don't ever do any deep frying in my kitchen. I agree that more counter space on either side of a stove is likely really important for most people.

@kindrah

When I look at kitchen "zones" food prep and cooking is usually in a circle that includes the stove and one side of the sink.

Things that go there are:

1. Pans, baking sheets, etc that you use every day

2. Cutting boards, colanders, measuring spoons and cups, mixing bowls. oven mitts, parchment paper, foil, etc.

3. knives, thermometers, can openers, whisks, spatulas etc.

4. Spices, oils, seasonings near stove - but not where they would get hot

5. Hand mixer, stand mixer food processor, possibly air fryer. Microwave is also good in this area for thawing, melting, heating. Many of these will be on the countertop.

6. Food storage - so food other than perhaps bulk stuff in a pantry.

Ideally snacks, coffee/tea, drinks, cereal, etc should not be stored here: That should be a "self-service" zone not in the food prep zone. Consider a second microwave for the "self service zone".

7. Compost, trash nearby

The sink should be reasonably close to the stove (you will be filling pots and emptying pots of water - oftentimes it will be very hot water. I would want that sink a little closer (like where the dishwasher is). You are also going to be rinsing veggies.

What doesn't go in the prep zone is cleanup stuff and dish storage - that's in the Cleanup Zone. Usually my cleanup area is on the other side of the sink (if you have just one sink) - since the side of the sink near the stove is food prep.

Ideally there's a place for dirty dishes to land near the sink. Then they get rinsed off in the sink and put in the nearby dishwasher. From the dishwasher they go in a cabinet very near the dishwasher (like above it). If you do this right, two people can be cleaning up - one cleaning the food prep zone and one rinsing and loading dishes.

Keeping dish storage and the dishwasher out of the food prep zone also keeps non-cooks out of the food prep area. A helper can be setting the table, getting a glass for something to drink, etc without getting underfoot. And if you have small children, you don't want them anywhere near the stove.

This dishwasher should be on the other side of this sink

Things that belong in the cleanup zone:

1. Everyday dish storage and flatware

2. Dishwasher

3. Trash/ compost

4. Dish soap, dishwasher soap, broom, hand towels etc

5. Storage bags, storage containers

Appreciate all of the feedback. Cabinets to the countertop are popular right now according to my designer but I may consider removing them. The other side of the kitchen is roughly symmetrical, with one full cabinet on the window wall, one full cabinet on the side wall and then the fridge and doors to the pantry.

The dishwasher is to the left as that is what I have had in my last 3 houses and is my preference. The garbage pullout is to the right

I’m right-handed and wield the dish brush in that hand (for scraping into the trash or sink), dish in the left. Dishwasher is on the left. In fact, it has just happened to have been in every place I’ve lived apart from my parents’. I don’t know if handedness has anything to do with it.

This is similar to the look I was going for

"Cabinets to the countertop are popular right now according to my designer".

Which is another reason to avoid them. Look, you don't want a kitchen that looks dated in a few years.

That stove area looks like it was designed for Instagram - but not to cook.

If I had a large kitchen/checkbook - rather than a stove I could park an SUV on, I'd want two dishwashers and a dual wall oven in addition to the one in the range. On holidays, oven space is at a premium. Cleanup after having 25 guests is also big deal - thus the two dishwashers.

After all the advice to NOT bring cabinets down to the counter you still want them. I do not like the open space either. Put in one more door--either functional or a false front.

The issue with the dishwasher is not that it is to the left of the sink per se, but that it is placed between the sink and the range. That area is the prep zone, the trash should be there so you're washing, prepping and throwing things in the trash in one contained area. Then the dishwasher is on the other side of the sink in the cleanup zone.

My DW is to the left of my sink, but the trash pullout and range are to the right, which makes working in the kitchen more functional. If the range were to the left of the sink, I would have placed the DW to the right. It really shouldn't matter if you're right or left handed.

Yes, that was what I was showing in my post above as well. That dishwasher is in the food prep zone..

That also invites people into the food prep zone when I am cooking (to put something in or out of the dishwasher). That's a big No-No at my house.

"Cabinets to the countertop are popular right now according to my designer"

Maybe your designer should design to meet your needs and not what is supposedly "popular".

Your inspo pic is helpful. Let's look at it zoomed out and without the staged vases of flowers. The cook can stand in front of the range and has four landing zones for prepped ingredients and set down spaces without having to take a step.

Why is this? They put the trendy countertop cabinets at least 24" (if not more) away from either side of the range. And, they have an island right behind the range. Their designer was clearly not just working with a look or a trend. They were designing for the space and function. You don't have an island behind your range. And, you have countertop cabinets placed what I'm guessing is only 12-ish" from the edge of your range.

I'm skeptical of designers going for trendy looks that don't even function well. This trend is years old and on it's way out. Then what?

Yes, a countertop cabinet can look beautiful if you have a huge kitchen and enough counter space to place it outside of the main prep and cooking zone.

Again, here is another coutertop cabinet at the very end of a long run with an island nearby for even more counterspace. On each side of the range is a normal cabinet that does not sit on the countertop. Nothing about these normally hung, off-the-counter cabinets looks builder grade to me:

This pic gets two points for trendiness: 1. They managed to eat up good counter space with a cabinet that sits on the counter; 2. They have open shelves right next to a high power range with a hood that isn't large enough so there will be plenty of grease to clean from the shelves. BUT they at least allowed enough set down space next to the range and placed the countertop cabinet at the far end of the run.

And, if you don't have a large enough kitchen to have a countertop cabinet far away from a practical cooking space, then you have regular cabinets that allow for counter space like this kitchen does.

Poor design and trendy design looks as cheap as builder grade. Again, strive for great design, and then figure out to make it look great.

@Jake The Wonderdog - Thanks for your great reply. I get now that it isn't merely the side of the sink the DW is placed on but which side of the sink has what functions in the kitchen. I don't feel that I have enough of a picture of the whole kitchen to judge about the dishwasher yet. But, I suspect you are correct about it being better placed on the right.

@Diana Bier Interiors, LLC - I was reading this post - and you beat me to the comment about the DW location!

My DW is on the left + I'm right handed - and it feels very natural to me. I never thought about the DW being between the sink and cooktop until I joined Houzz a few years ago.

Even after I read comments about not placing a DW between the sink and cooktop/range, I still didn't understand why it was such a big deal to some people. After all, I'd never had any issues related to its location.

However, about a year ago, I left the DW open (which I never do - I only open it when loading/unloading) - and I forgot about it - and had a pretty hard fall because of it. I hit the top of my foot into the corner edge - most of the top of my foot was bruised for a long time. I also hit my head against my island countertop. Luckily, it wasn't too bad - but it could have been.

So, I now fully support the "no DW between a sink and cooktop" rule!

Echoing what others have said -- The most important counter real estate is that b/w the sink and range (or cooktop). This is your primary Prep Zone. There should be no obstacles on the counter b/w your range and sink.

You might be able to get away with it if you have a prep sink directly across the aisle in the island -- but you would need to have at least 5'6" of counter:

• 1.5" counter overhang + 9" cab + 18" sink + 36" counter cab + 1.5" counter overhang = 66" (5'6")
• The 1.5" counter overhang + 9" is to minimize splashing water on the floor and provide at least a small amount of landing space on the non-workspace side of the sink.
• The minimum size for a useful prep sink is 18". Prep sink, not bar sink.
• The bare minimum counterspace for prep workspace is 36" of counter space. (42" to 48" is much, much better.)

There should also be clear counters on the non-Prep Zone side of the range for emergency landing space.

I recommend all drawers in the base cabinets flanking the range. I would use the now wide drawers to the left of the range for pots & pans. In fact, I recommend almost if not all base cabinets be drawers - except the trash pullout, of course! (Although, if you think about it, since the trash rails/platform are attached to the door and pulls out, you could argue that it's a drawer as well!)

Regarding glass doors - the worst place to put glass doors is flanking a range/cooktop, especially at counter level and below the hood. This is where the most grease, etc., gathers. (Ditto for open shelving.) If you want glass doors, I recommend just on the very top and/or in the upper cabinets on the sink wall. However, this is a personal choice that does not affect the functionality of prepping/cooking a meal and cleaning up after a meal. (It will likely require extra cleaning of the glass doors periodically, though.)

Note that if you have very effective venting over the range there may not be much grease, etc., on doors starting around 18" above the counter, so you could do glass in those.

What do I mean by "effective venting"?

• No Over the Range MW (classic builder-grade except in very tiny Kitchens)
• A hood at least 6" wider than the range
• A hood at least 24" deep
• A hood with decent CFMs (I would recommend > 400cfms, but anything > 400cfms usually requires makeup air).

==================

Doing what's popular now but dysfunctional is a sure-fire way to make your Kitchen look dated in a few short years when something else becomes popular in its place. Function never goes out of style, but following a dysfunctional fad will most definitely go out of style.

It's easy to make a functional Kitchen look nice, but it's almost impossible to make a nice looking but dysfunctional Kitchen functional without ripping it out and starting over.

Please think about what you're doing!

Note: I'm concerned that your Kitchen Designer is recommending "looks" over "function". That's usually found with cabinet salespeople who (1) don't understand Kitchen function and (2) want to sell you as many cabinets as possible (and the more expensive the better!) Is your designer a true Kitchen Designer?

Tip: If you go with glass doors, don't purchase the glass from your sales person, purchase it from a glass company later. It's far less expensive! (This was a tip from my Kitchen Designer when we redid our Kitchen - she said it would cost several times more if we purchased the glass from her than if we went to a glass company after the fact.) Get the doors "ready for glass" but without the glass.

Also,

Move the DW out of the Prep Zone to the left of the sink and over to the right of the sink.

Put a trash pullout immediately to the left of the sink.

Don't do blind corner cabinets in base or upper corner cabinets.

• For uppers, either void the corner or go with an Easy Reach cabinet. I think a voided corner may be your best bet for "looks".
• For bases, either void the corner or put in a corner susan (most people prefer a "super susan" to a "lazy susan". A super susan does not have the center pole.)
• Blind corner cabinets are the least useful type of cabinet - even if you put in the fancy pullouts.

Where is the refrigerator? I hope it isn't behind the island, making the island a barrier island b/w it and the sink.

What are your aisle widths?

• Minimum recommended work aisle width is 42" for a one-person (and always one-person) Kitchen
• For more than one person working in the Kitchen, the minimum is 48".
• Note that aisles are measured to/from the items that stick out into them the farthest - counter overhangs, appliance handles, etc. They are not measured cabinet-to-cabinet since the 24" stated depth of a base cabinet is really only the box, not the doors/drawer fronts, knobs/pulls, or counter overhangs.
• Counters overhang cabinet boxes approx. 1.5" to cover the doors/drawer fronts and minimize the risk of spills on the counters dripping onto or into the doors/drawer fronts or drawers.
• A standard counter with no appliances is 25.5" deep (not 24").
• With a range on the aisle, the depth of the run is usually around 28" when including the oven handle.
• For refrigerators, use 31" depth for counter-depth, 36" for standard-depth, and 27" for built-ins.
• For non-work aisles (no appliances, cabinets, or counters and no seating), the minimum is 36".
• If there's seating on the back of the island, 48" if there are no appliances, cabinets, or counters. If there are appliances, cabinets, or counters, then 54" is minimum.

Finally, the minimum recommended seating overhang for counter-height seating is 15" for short to average height people. For tall or unusually long-legged people, consider at least 18".

Regarding "handedness" and DWs. It doesn't matter if you're right- or left-handed for DW location. Whatever side it's on, you will quickly adapt.

We're all right-handed in our family and we've had DWs on both sides of the sink over the years, neither side was better than the other.

The DW should go on the side that makes the most sense given your Kitchen's workflow/layout, not whether you're right- or left-handed. I.e., it should be next to your cleanup sink and out of the Prep Zone.

Don't be disheartened - the advice from everyone will help you get a truly functional Kitchen that will be timeless b/c of its functionality.

@Diana Bier Interiors, LLC Very good point about the importance not to have a dishwasher between the sink and the stove, and @dani_m08 very good example...

The counter between the stove and the sink is the most used area in the kitchen, as the prep of food goes, and whatnot, especially during gatherings.

My house, as an example, during parties, there are always 3-4 people between the stove and the sink doing different things, and if the dishwasher were there, you would never get to it until everyone is out of there. Not to mention that it is a highly traveled area, any cook would know.

Scale and function is being ignored here. Which is why it looks and functions so bad. Get rid of wall cabinets on that wall entirely if you have a pantry. Then increase the size of the hood. And the range. A 30” range does not deserve the ”range hearth” design attempt.

The scale is way off with this whole space. Scale is important. And the kitchen is oversized for just a 30” range. Who needs such a large space, with spending out control on a lot of expensive cabinets? Start with that reality. Bigger is not better. It just costs more.

No to the cabinets coming down to countertop next to the range. You need that counter space and it makes that wall look very heavy. Function comes before form.

I would make longer drawers to the left of the range.

As far as dishwasher placement it is about function not handedness. I am right handed. my dishwasher is on the left and it is not an issue. At my daughters it is on the right and again not an issue. My trash pullout is in the island where we have a prep sink and where we prep. The trash is placed down at the end of the island adjacent to our cleanup sink so it functions for both prep and cleanup. Your dishwasher is in your prep zone and should go on the other side of the sink.

Whomever designed this shouldn't be designing. Which they probably are not. They are just trying to convince you to buy a whole lot of unneeded and awkward cabinets.

Bigger is not better with kitchens. Functional is better. That is not functional.

Did the same "designer" that did the kitchen design the rest of the house?

I'll join in. Your inspo picture is beautiful. Unfortunately your space is not as large as that so it doesn't transition the same. Those cabinets to the counter would need to be narrower. The other issue is that usually those types of setups are not on an L shaped kitchen.

Plenty of people have resolved the dw issue - it need to be on the right of the sink.

Can you post the rest of the plan and what your space currently looks like so we can really help you? I am concerned with what your designer is telling you especially since that corner isn't resolved to anything acceptable. The base cabinets by the stove do not need to be the same on each side. The view of them is blocked by the island ( the base cabinets need to be the workhorse of the space- function first!) .They didn't even modify the window to look right and I see a cabinet or column on the seating side of your island that has a toe kick? That should be flush with a base trim ( Minor things , I know; but it speaks to the detailing of the designers ) . These are the kinds of details that will elevate your space to something more polished.

Then you need to pick fabulous finishes! It is not just the cabinets that make a kitchen look custom.

@Em Dee...Please don't be discouraged or even resentful. We're all trying to help you get what you want - a truly functional Kitchen that also looks high-end. While I stick with technical details like layout, others will willingly help with finishes and finishing touches.

Many of us (including me!) benefitted greatly from others on this site and ended up with a much better Kitchen than we would have had if we hadn't come here. We want that for you too!

"Cabinets to the countertop are popular right now according to my designer" There's popular and there's practical, and they aren't always the same. Try putting something big (and non-flammable) the same distance from your cooktop as your planned cabinets, and see how it feels. Personally, I'd hate it. Any skillet with a long handle would bump into the cabinet if you're using a back burner. And landing space next to the cooktop is key for placing hot pans (on trivets please for your counter's sake) or staging things like chopped veggies that will go into whatever you have on the stove. Finally, I feel like those cabinets so close to the cooktop would get extra gunky.

I'm wondering a bit about your designer, because I see some lower cabinets that aren't drawers. Unless those are meant for trash pullouts or some kind of tall storage (like baking sheets) those should be drawers. Also, did you ask for a double bowl sink or did she recommend it? If you like them, great. But it's so nice having a single bowl sink where you can easily wash a baking sheet or skillet with a long handle.

Popular is the worst reason possible to do anything. I’ll be granny here, but if everyone jumped off a cliff, would you do that too?

You can have better than popular. You can have something that it isn’t holyhell awful to use to try to feed your family. That’s a low bar. And that cabinet pusher didn’t even meet that.

When done well, it would be a large kitchen, with few uppers. It also leaves plenty of landing space around the range,. Then, it can add some punctation. When it is done badly, in a too small crowded kitchen, it carves away functionality. So, it had better be detailed meticulously, to make up for the function it is taking away.

Does that have inset doors, leaded glass, matching finish interior, and integrated decorative sides? I can already see it doesn’t have drawers, which is a mistake. So it follows that the rest of that isn’t done as a well detailed design either. And the whole is overcrowded.

Back to the drawing board with the whole concept of the room.