and the distance from the sink to the stove is way too far! How do you want to, for example, pour off hot water? Walk with the hot pot across the kitchen?
Here too, I recommend dealing with the planning basis. The tried and tested guide from the working group modern kitchen (AMK) is now also available online.
I would simply prepare one cold and one warm meal as follows:
Take: a recipe and the floor plan in which all functional furniture and all storage locations for ingredients, cutlery, and dishes have been marked. These places are numbered.
Now transfer the recipe into a route plan:
1. go from A (pantry cabinet) to B (can opener) ...
An art in kitchen planning is to keep the housewife’s mileage allowance within limits.
The problem with photorealistic kitchen planners is that they easily achieve visually "looks-good" results.
Still, I find something to complain about even there:
The little cream jars on the ceiling (hybrids between built-in and surface-mounted spotlights) would not please me at all.
With a row ending in a floor-to-ceiling cabinet, I wonder why it is closed off with a cabinet carcass instead of just continuing the wall there.