Lots of questions. Budget? Does it matter? Kind of difficult to be precise when there is no dimensioned floor plan with water/ drain and power locations. There is a lot of information missing in your drawings. One option shows a window perforation over the sink while the other shows what might be a double sized door way on the same wall? How do you enter the kitchen, and is there more than one entry? How big is the space where you want the table and chairs? How many? Do you plan on having kids in this house? Do you plan on having dinner parties?
I'll also re-iterate what Kuan said. It must flow. Water must be close to prep, with sufficient counter space for cutting boards and ingredients. A pro kitchen generally has areas to prep away from the stoves, and then all prepped ingredients go on one side of the line, and the stove and oven on the other with about 4 feet between them. On the prepped ingredient side there is a space for a cutting board, about 16 inches deep. Underneath are refrigerated drawers for meats, above the stove are the pots and pans. A cook moves very little while at the station. A pivot is mostly all that's needed.
Also, what kind of appliances do you own/ want to own? Stand mixer, juicer, toaster oven, etc. They take up counter space, unless you want to take them out of a cabinet for each use. You will also probably want more than one sink. Not necessarily right next to each other, but as Kuan said, a big one. Maybe a dual sink. You'll want to easily clean your biggest serving platter or pot without difficulty.
Kitchen design for the home is a very personal thing. It also depends on how you cook and how often. etc etc. You might not mind walking around the island to finish something in the oven. I would want everything close by and not have to travel too far with bowls filled to the brim or making three trips to either the pantry or refrigerator. I would also determine if you want ovens at eye level or under counter. That might inform the overall layout. Where you prep will tell you where your knives are, cutting boards, prep bowls if any. If that's close to the refrigerator, then the Island becomes your prep table. Away from the sink.
Have you discussed layout options with your architect?