You're right. Not many options in a non-dispensing CD SxS 36" fridge. Especially in the non-high end market. I haven't heard the best things about Northland fridges so would be hesitant to go there. Don't know about DCS other than their cooktops and ovens. I was going to suggest a model with internal water and forgo the water hookup, but that doesn't open up any more choices really. Have you used a bottom freezer model at all? I used a French door (can't stand FD myself for the fridge top) and now have a single door fridge with bottom freezer. There are units with freezer organization systems that prevent a messy freezer. Besides the ice maker, mine has an internal upper drawer and three bottom compartments, two small and one large. I don't find I lose anything in mine, but generally in the main compartment items are stacked two deep. Not a problem at all for me as I store meats and fish on the bottom and only use those at most once a day. I love opening up the full-width fridge door and not having to stoop/bend over for anything. Just a thought for you and I opens up dozens more options for you. Here is a link that might be useful: Ajmadison's list for your requirements

If I had the room in my kitchen, I would love the all-refrigerator and all-freezer option! I don't think anything would make me give it up if that were possible. That said, I should add that I'm from the generally moderate PNW, so cold, cold water and ice are not in such high demand as it would be in Florida. I have often traveled to tropical areas and realize how quickly the ice disappears. Would you be able to just designate a portion of your gargantuan freezer to make ice yourself? Or buy bags of ice when the need will be greater (i.e., parties, etc.)? Likewise with the water, as you could keep some water chilled in the refrigerator at all times or, as a last resort, take some of your filtered water and put some ice in it? That would mean you would only need to buy the filter. This suggestion is so obvious that there is probably some reason you have ruled it out. In my case, we have chosen not to even hook up our icemakers in our last two refrigerators because I don't like the taste of the ice that comes from icemakers, and I don't ever want a water or ice in the door option. So it is very easy for me to cavalierly suggest that you just don't have the icemaker or cold water dispenser. It might not work for your needs. By the way, for making ice, I use Tupperware's covered ice cube trays, which keep the ice tasting good, even in a frost-free environment. And, so far, our water is really good straight from the tap, although I will keep some chilled in the refrigerator when we have the occasional hot weather.

Your kitchen layout looks remarkably similar to mine, although mine is smaller. My pantry is in the angled corner. Plan close-up And when (almost) completed: I had really wanted two DWs, but couldn't make both fit on the cleanup sink wall if I still wanted that dish hutch and sink centered on the window. The second DW lost. I also thought about a DW drawer for the island next to the prep sink, but knew the storage space there for prep items was much too valuable. Without seeing a graphed or other drawing of your space with measurements, I suggest putting two DWs flanking the cleanup sink instead of the DW drawer for glasses at the prep sink. Glasses won't be dirtied at the prep sink anyway, right? You'll have plenty of prep utensils, prep bowls, etc that you'll dirty there. Personally, I wouldn't want someone invading my prep zone just to stick a dirty glass in a DW drawer. That's what the cleanup sink is for and why the zones are separated. Your DW also takes away very valuable prep zone storage. I cook a lot and extensively from scratch. We compost most food scraps also, but I would not want to be without a trash pullout in the prep zone. I would hate to drag a blood meat package across the aisle from the prep zone to the trash by the cleanup sink. With the trash and recycling next in the prep zone, I just twist to my left, dump, and move on. As for moving your prep sink south on your layout, I recommend leaving a good landing space on the end. Another part of my layout that makes cooking so easy and functional is the large landing space on the island end near my fridge and pantry. When I begin cooking, I pull out ingredients from fridge and pantry and park them on the end of the island there. Then I move to my prep zone with cutting board to start prep. When I need the garlic and onions, I reach or sometimes take one step right to grab them. The leftover garlic cloves go back in the garlic bowl and I set it back in the landing area while grabbing whatever else I need. I LOVE this system as it keeps the food items I'm not using out of my way, but close. And putting unused ingredients back into fridge or pantry is quick and easy. My island is 2" shorter than yours. I highly recommend my island setup for your kitchen. From top to bottom on your drawing, I'd do --16" trash pullout (trash in front and recycling behind) --wide drawers for prep tools, bowls, etc --prep sink (I store my compost bucket under the sink.) --24" MW drawer at the bottom (This keeps MW handy for re-heating leftovers or melting butter from the fridge, and it gives you a 24" landing counters referenced earlier.) Here's how it looks in my space. Two additional recommendations. 1.) Drawers. Drawers. Drawers. Use them everywhere. 2.). Make an inventory of everything you plan to store in your new kitchen. Everything. Then assign each item to a zone, i.e. cooking, prep, baking, cleanup, storage (storage containers, zip baggies, etc) and, if applicable, snack zone. Once that is done, map each item into a drawer or cab. You'll find out quickly if you've got enough space in your island prep zone with the DW drawer idea. I envy your huge range, giant fridge and walk-in pantry! I hope you post photos of the room when it's all done. Apologies for the book I just wrote. :) This post was edited by breezygirl on Wed, Aug 20, 14 at 2:14

We recently bought a Miele refrigerator a few months ago. Perhaps a fluke or bad apple, but we are on our fifth service call in the few months we’ve owned it. Our situation is “no cool,” which means the refrigerator is unable to cool and basically doesn’t work, like take-your-life-in-your-hands-and-risk-food-poisoning doesn’t work. Calls to Miele’s US customer service center have also been a disaster. When the unit first went in the fritz and we called, the earliest available appointment was 4 weeks out, yup, you read right, 4 weeks. When we asked if there was another repair provider in the vicinity, we were told that they’d have to cancel our appointment to check. Bonkers! Each visit turns up a new issue where the tech needs to order parts and then we have to wait for the parts to arrive, usually 5 business days. Then, oh joy, dealing with the service provider, who without fail, even though this latest repair has been an ongoing issue for the past month (3 service calls), states their earliest availability for a tech to come out is 4-5 weeks. And this is the super confusing part. They know there is an issue. The tech has ordered part(s). They know it’s an emergency situation as the refrigerator won’t cool, but each time, we’re told 4-5 weeks before a tech can be dispatched. So, we appeal (numerous calls) to the high-end appliance retailer who sold us this lemon, who intercedes on our behalf (yay)…and miraculously the service provider has an opening a few days later. It’s like a crisis merry go round. But the big head scratcher is that neither Miele customer service nor the service provider see this as an icky situation. They’re like what’s the problem. Hubby (who is German) is like never again…