What I'm looking for in a kitchen has changed over the years. The house I'm building isn't going to need multiple work spaces because it's being built just for me. That being said I do tend to spread out. My current kitchen is 9' x 16' and I have to say I think that it's the perfect size. I'm having trouble finding examples of kitchen this size in natural building. And I do want extra storage like a garage for canning pots, dehydrator, meat slicer, etc.
The plan is to also have an outdoor/summer kitchen. Hopefully, with a low canning/stock burner. It's getting harder and harder to lift heavy canners to the stovetop. This will be shared with my daughter and any guests we have on the property.
I've never had problems with refrigerator/freezer not keeping things cool, although I did have one that dripped inside.
I think that the most important thing is good knives and a way to keep them sharp. Unfortunately I've never been very good at knife sharpening, but I'm working on it. But I still can't go back and forth between my western knives and my Japanese knives, the different angle throws me. My go-to knives are a serrated knife, a chef's knife and a small boning knife that doubles as a paring knife.
I also have a speed rack that holds sheet trays or half sheet trays. I love this. It's on wheels, so I can move it around. When things come out of the oven, the sheet tray gets put right on the rack to cool, and it holds about 8 trays or 16 half trays. I've also made screens for drying that fit into the rack.
I loathe electric stoves, but so many of the properties we look at have them, some even those horrid glass tops. We will definitely look to replacing with gas. And likely gas and wood for the outdoor kitchen.