re: My Kitchen Renovation - What would you change?

ohhhh

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If you keep the 48" range, can you make it a 52" hood? It's recommended that your hood be wider than the range for maximum efficiency.

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I second this. The hood the previous owner installed is the same size as the range, and while smoke isn't an issue because it has a beast of a dual blower, I still get grease buildup outside the hood on the side woodwork.

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Instead of the conventional microwave with the door I suggest going with the microwave drawer by Sharp.

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This here for an island. When we did ours last year Sharp was the only drawer that the controls flipped out at a 45 degree angle so that you can see them without having to bend down. Also, from my research Sharp makes over 90% of all drawer microwaves and sells them to others who put their brand name on them.

ETA..Instead of a true double door cabinet under the sink make it a large pull out drawer but keep the double door cabinet look. Makes getting to thinks under the sink much easier.

Also, Viking has gone done and I would look at other brands.

Do you have a warming drawer? Also, might want to consider a small instant hot water tap on the side of your faucet.

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Do you have a warming drawer? Also, might want to consider a small instant hot water tap on the side of your faucet.

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No but the Thermador I was looking at had one under the small oven

I third this..with a high BTU output stove (don't buy a Viking, they're crap), you need the hood to overhang by at least 3" on either side...preferably 4-6". If you can't afford the hood w/remote blower, buy less stove and put some of that cash into the hood. A pro style high BTU stove with insufficient draw from a hood is a mess waiting to happen: more burners = more cooking = more spatter, steam, smoke. You want all of that OUT of the kitchen and not depositing onto your nice new cabinets.

Consider an end door/outside corner door on the island cabinets. It will give you an additional access point and make those cabinets more accessible.

Can't tell from the utility room diagram if another sink is in there....I really need a second sink that is oversized. Consider fitting one in there if you use large pots, full or 3/4 or even 1/2 sheet pans, or do large volume cooking and have large food storage containers.

you got an ice machine in there?

Have you considered a built in end grain butcher block counter in the area to the right of the range?

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Consider an end door/outside corner door on the island cabinets. It will give you an additional access point and make those cabinets more accessible.

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I've been debating that.

Also trying to deice if I want to make the ends of the island go the full length of the counter to completely hide my stools or if I want a floating overhang where you can see the stools from the sides

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you got an ice machine in there?

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No ice machine. Water in Orleans parish is not worth it for how much water you use in an ice machine.

Does anyone have any specialty cabinets and/or drawers for spices, cutting boards, sheet pans, pots, aluminum foil etc that they think are a game changer?