Everyone wants a huge kitchen with an island, 2 dishwashers, 2 refrigerators 3 ovens, a compactor, wine cooler, 8 burner stove and 4 sinks. That is fine if you have the staff to use it all but a huge waste of $ if you are the only cook. If you cook alone then it doesn't matter how many you cook for, you want the classic triangle. Stove/oven-fridge-sink. with adequate prep room near the stove. I don't know about you but I have no desire to hike across a great huge kitchen to get butter out of a fridge too far away in time to add it to a sauce that will burn before I get back. Efficiency and economy of motion is essential unless you just want to brag to your guests about the size of your kitchen while you serve them take-out sushi because there is no way you can get anything done while you are marching back and forth. If you go to the kitchen of your favorite restaurant you may be surprised how small it is.
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