After selling ovens for 10 years, I received a lot of hands on training and feedback from customers. Which is why I would strongly advise against Westinghouse ovens. F&P is a step up, but Bosch is a jump up! I personally would buy Miele, for ease of use, ease of cleaning, cooking performance, aesthetics and the best quality. However, if the budget won't allow for Miele, Bosch is the go. You can't argue with German quality. For extra cooking capacity, consider a 70cm wide oven or a double wall oven or 2 x 60cm ovens. Just make sure you are sure you really do need it before spending the extra money. By using the functions properly and cooking on multiple shelves at the same time, you can easily cook for a crowd in a 60cm oven. With a decent oven you can even cook various dishes with various flavours, at the same time. I have done it on many many occasions.

A "butler's pantry" with a pocket door (and no sink, so more counter space) at one end of the kitchen would be the ideal solution, but of course that depends on dimensions of your kitchen and whether you can squeeze in enough space for that pantry. We have one off the end of our kitchen, which is maybe 1.5 m square and offers a lot of extra counter space out of sight of the lounge. We have friends who had a fairly big kitchen area, put a blade wall down the middle to create a U shaped kitchen, so the oven and bench face the lounge on one side of the U, the sink is at the end on the short side of the U, and the small appliances and pantry are on the other side of the U, with the blade wall hiding the mess.

Our island is 900 depth, 2400 wide, with a sink in the middle (opposite the cooktop), which works well for us. Plenty of prep area either side of the sink (mind you, it's a single undermount sink, about 500mm wide, with no drainboard). If we were going to use the island for actual meals, ours is only deep enough for a person either side of the sink. So, if you're thinking of having the island as a dining area, go to the 1200 depth. Just walk around it to clean it. On the other hand, if the island is going to be for prep, and a place for guests to prop up a glass of wine and chat while you're getting dinner, 900 is fine. Our dishwasher is to the immediate left of the sink, and we have pull out waste bins underneath the sink. We have 1200 mm space from island to the wall side and the range top, and about the same to the other ends. Our fridge, which isn't huge, is in a 900 mm+ cavity which would be big enough for a deeper fridge. It's in relatively the same place your fridge is, and works fine there. Hinges are on the non-kitchen side of the door, so it opens into the kitchen. Cabinets beside it are a bit more in depth, so fridge and cabinets line up nicely. 850 for your fridge seems reasonable to me. I wouldn't put that study where you have it: I think you'll need all of that butler's pantry for butlering type storage. My 5 cents worth based on new house, new experience, absolutely no kids in the equation!

Hi Lil, I believe your original plan works much better than the revised version. While the notion of ideal working widths is great, the larger problem here is the post. I worked on a project very similar to this last year where a post could either be connect to, or separate from the island. What we found was that by separating the island the space between island and post became very awkward. It's not enough of a space to comfortably walk through or be seated at the island in front of. Instead of your room feeling open and generous in proportion, it is going to start to feel cramped and awkward. We have a kitchen in our showroom (Kitchen Studio Tauranga NZ) with a 6ft gap between bench and back wall and it works wonderfully. It allows someone to work at the sink and a second at the island with ease. Stick with the original plan. It will feel a lot more spacious, without compromising work flows.