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[quote=Anonymous][quote=Anonymous]OP here with updates:

Here's our list so far:
* [b]Kitchen sink[/b]: Wide and deep stainless steel, perhaps this Rohl, or a 32inch ish one. https://www.ferguson.com/product/rohl-culinario-37-78-x-18-in-no-hole-stainless-steel-single-bowl-undermount-kitchen-sink-rruw3616sb/_/R-7525739?fromplp=true&trackSignal=true. This size and material will help with washing lots of big pots, etc. According to Mainline and some other sources, those fireclay ones aren't practical.  Don't have windows by sink go all the way down to the sill as those are difficult to clean. [u]Still thinking stainless steel and leaning towards this sink (wide with a raised area for drying some items).[/u]
* [b]Cooktop[/b]: Induction. Don't bother with Wolf.  Kenji seems to think induction is fine for the vast majority of dishes. Also much easier to clean.* NO pot filler, try to find spot for wet bar/ second sink instead. Mainline said they can cause damage. I also put water in hot water boiler first anyway. [u]Still doing induction, but dropped the wall oven idea (would lose too much counter space) and are getting the 30" Cafe' double oven induction range. We expect to use the smaller upper oven frequently and according to the Yale appliance reviews the big oven is similar to a standard single oven.[/u]
* [b]Wet bar/ coffee station[/b]: Try to find spot for extra sink (if possible), coffee station, and small drink fridge. Helps with foot traffic and incorporating kitchen into open dining space. [u]Still doing this but dropping the sink part. Seems like these extra bar sinks actually aren't used that often, but would be expensive to add.[/u]
* [b]Hood[/b]: Worth getting one according to another thread. Not sure which kind...seems like some are more about show. [u]Still working on this[/u] 
* [b]Oven[/b]: Wall oven. Easier to use for heavy items, helps avoid arm burns (I have many). Don't necessarily need to use up space for a double. [u]No longer doing this, just range.[/u]
* [b]Fridge[/b]: 36 inch, counterdepth is big enough. French door. Don't bother with Subzero, probably do Bosch. Our appliance repairperson said to avoid LG and Samsung, and that Subzero compressor is same as cheaper fridges. Think about fridge placement, as we should avoid foot traffic coming through the cooking area; wet bar/ small drink fridge would also help. Wonder whether we should not both with panels as that would limit options. [u]Still doing a counter depth 36 inch, we have a smaller fridge now and it's plenty of space. I also find that things tend to get "lost"/ spoil in very big fridges. And we're getting a small drink fridge. And we have a small area to work with. We are not doing panels - seems like that would add at least 6K to the cost, and we'd rather put that money somewhere else. We are not getting a model with ice (we never use it) or a filtered water dispenser (will add one by main sink) [/u]
* [b]Countertops[/b]: Have at least one area of continuous/ longer counter space. Not sure about material. Seems like granite is the most practical, but are there better materials now? Is butcher block ok for the island?  I don't mind if it looks used, but wasn't sure if there are other downsides. [u]Thinking dark honed soapstone or granite. Quartz has an artificial look to it and I'm ok with some wear and tear. [/u]
* [b]Storage[/b]: Drawers are better than cabinets. Can place pull out drawers for pans under the cooktop, like here https://www.thekitchn.com/cooks-country-editor-eva-katzs-homey-hardworking-kitchen-kitchen-tour-215478?. Ask for toe kick drawers https://www.kraftmaid.com/toe-kick-drawer/.  Try to find spot for full length pantry, even if it's in the (casual/ open concept) dining area. [u]We are doing a shallow (12inch), full length pantry. Not sure if the toe kicks will be worth the extra $$.[/u]
*[b]Small appliances[/b]: Have spot for toaster oven, which we use more than microwave. [/quote] [u]We decided to keep this out on the counter since we use it so much. Are going to put the microwave in the pantry with a shelf plug (don't want to spend the extra $$ for a drawer/built in one).[/u]

[u]Sticking with hardwood floors. Lighting is TBD - need some task lighting but would like to add some semi-flush fixtures and pendants. Trying to figure out if we need built-in spots for certain things we use constantly like olive oil, salt, cutting boards, or if we should just simply put them on the counter. [/u][/quote]

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