A wood-fired oven and grill, with a heavy duty skylight with side-curtains to prevent smoking up the house without using a noisy, power-sucking traditional restaurant hood vent. Viking Gas range, and a dual induction top as well for a total of 8 stove-eyes. One slow-cook oven with the capacity to hold a pair of turkeys or full-sized beef round roasts. One homemade glass Sous Vide rig with a bottom-drain and it's own water-supply- perpetually full of soft-boiled eggs. One double-wide fridge as well as a small "dorm" fridge below the main food prep island that is only used for storing vegetables.
Every surface is a 3"-thick maple cutting board. Every major food prep surface has a cut-away with a fitted container for compost scraps, as well as a cutaway for two ramekins - one full of a small cup of sawdust to sprinkle on the compost so I'm not forced to empty them after every meal, simply once per day, the other full of kosher sea salt.
Backdoor leads to an aquaponics greenhouse with a tilapia and crawfish tank, kale, purslane, peppers, and herbs are the veggies of choice in the greenhouse. Beyond that, a plot of hickory and apple trees routinely harvested for wood for the oven and grill. A bug-zapping trap allows insects to fly (and die) above the tilapia tank. The sump from the tilapia tank gets pumped into the crayfish tank, and that sump goes to a holding tank to remove ammonia, before it's circulated into the hydroponic veggies to eventually end up as clean water circulating back to the fish.