I think a comfortable distance between the island and the counter is around 42". It seems that you have only 30" between your cook top and the counter. I might be a little too tight. The wall between the entrance and the kitchen could be 4' long instead of 6', you would then be able to move the island a foot which would give you more room between the cook top and the island. Could you switch the location of the toilet and vanity in your dad's bathroom so your enter facing a vanity instead of a toilet which is a lot nicer.

I had purchased hafele hob 10 months back... I got it serviced 6 times... Now i requested for replacement with new one... Still they have not attended my request...

Hello Nitin, Thank you, for some excellent suggestions. I would however like to clarify my requirements/dilemma a bit more. 1) The built/carpet area for this 3 BHK is about 1600 sqft (Superbuilt 1960 sqft). What is the appropriate tile size I need to scout for? More specifically, will Ultima-range-like huge tile sizes (i.e. 120x180cm2, 120x120cm2) be suitable for this area? 2) While I am thinking of white (based) tiles, I am not necessarily looking for super-white tones (it gives a bit of a commercial look, and will need extreme maintenance). Something more practical, and with some depth/dimension is what I am trying to identify. Any suggestions? 3) Would you advice that I consider other white-toned flooring options like Terrazzo (Bharat Floorings is having a Cast-in-Situ option, but I am yet to go to their showroom)? Thanks and Regards.

@corner Stone designs. sorry if I had given an impression it mud slinging. but objectively speaking the suggestion to go for a chimney just because someone asked for it instead of addressing the real issue us not what I intended to do. one has to understand all the negatives as well veggie going in for a decision . just like you have the right to suggest there is nothing wrong in pointing out the issues in the proposed solution. none of us are internet warriors but most of us are "sold" items that we will never need in our life by creating an illusion. I know that dinner call it business but I am not in such one and I have the luxury to call a spade a spade. Even now the person who asked for is not sure in what they want but they think that a chimney will solve the issue. engineering doesn't work that way. unless we know what the real issue us, which isn't clear if it is the smoke or the smell and the your of food cooked, the frequency, the 80/20 utility of the kitchen we are not even close to understanding the problem. my intent is to emphasize the importance of understanding the problem and then look for issue and not provide a ready made solution. we can all suggest something by seeing a picture that fire will come and catch the chef if it is located in the window but do you think that what you say is practical. you may construct this as much slinging be as a novice I have a genuine question. how many houses have such a fire accident. we don't even know if the stove is electric or gas. if it is electric then they just no question of fire. so I encourage you to objectively approach and not see this as a mud slinging thing as that's not the point.