Just to clarify, you have presented 3 versions. I believe the consensus is the original version with the wood grain ( linen grain) cabinetry works the best and is most updated. The only thing that is out of place are the cabinets or "shelves" on both sides of the range hood. If this is what you need to find a solution too. I would suggest only experimenting with rendering options for these two cabinets( or shelves). This cabinet ties in all the other hard surfaces. The white is not working. It just adds another element. The black is a little dated.

actually, to brighten up this dark and small feeling space, i'd look for a creamy base colored stone like khasmir gold or ivory gold, being sure to add an overhang on the island (if you like movement in the stone check out juprana granite) then exchange the pot rack over the island with either a pair of great pendants or a statement chandelier. from my own kitchen remodel experience i'll share you with you this: you'll get a much better price from a granite company then you will from a large home store ;) and be sure to take a cabinet door with you to shop. you can continue the granite onto the wall as a backsplash...they can cut the stone and make it go higher up the wall than the standard 3 inches which can be a great look. but if you really want tile, go for something simple that won't compete with the granite....like a cream colored subway tile. you can apply thim in a running brick pattern or a more modern stacked geometric pattern or even a herringbone. to control staining from food prep, don't use a white grout, use a slightly darker grout color that is inspired from the stone countertop. just remember that using a pattern on the countertop and another pattern on the backsplash can easily become overwhelming and then neither element stands out as the focal point. if you are spending a lot on a granite countertop, do everything you can to make it stand out as the best feature.

I would go with the second plan, more or less. Having a fridge right next to the wall seems like a bad idea to me, and I personally can't stand ranges/cooktops on islands--I like the hood venting straight outside. But I would want more countertop to the left of the fridge--when I take food out of the fridge I would want to plop it right onto the counter, and it looks like there's not enough room as it is.

@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.