When planning a kitchen - words of wisdom
I know they've been said before but just to re-iterate:
Plan in zones rather than work triangles: Baking, prepping, cooking, cleanup
Think about how you cook your favorite most often used recipes. What pots, how much prep, what utensils, any pantry goods? Now think where you will store that stuff. Will it be easily accessible or will you need to walk across the kitchen and around the island to get to the pantry, potatoes, etc? Will you need to walk with a heavy pot from your prep area to your oven to braise a stew?
Think about cleanup: Is the DW easily accessible to the eating area(s). What about storage containers for left overs? How far is the fridge to put away the leftovers. How accessible is the storage for every day dishes and flatware both to the table and to the DW's. Where will the trash be?
You shouldn't finish your kitchen and then start deciding where you will put things away. That should be part of the design process.
I want to stress this because lately I have been seeing so many GORGEOUS kitchens that don't function at all well (you may recall my friends kitchen :( ).
You can have BOTH so why settle for less. Yes, it's true that sometimes you will need to compromise and decide what is more important, form or function but that still makes you think about where things will be.