While I don't quite need a TV cooking show kitchen or a restaurant grade kitchen, a lot of the things commonly found in them are desirable to me.
I would like a double oven. There are a few times a year that the extra capacity (beyond the big toaster oven plus the range oven) would be handy, and I would like them at not-stooping height. French door is a really nice to have, but I understand if that isn't available… single side swing door would work. Yes, I understand that you can't just put raw food in one and a second later pull out identical cooked food from the other.
I would like a counter that is not against a wall. Whether or not it is an island or a peninsula or some other arrangement is still up for decision. The working side should have about 40 inches of working countertop in addition to the range top. The range should have at least one burner that works hot enough to properly fire a wok, but is usable for other big pots. Another 4 burners is good. I don't need a stove-sink like they use at the wok restaurants, but a small utility sink and pot filling faucet would be really nice to have.
The non-working side would be a breakfast bar where I can sit the girls and slide them fresh pancakes without wandering all over.
Behind the working side of the island would be a wall-backed counter, fridge on one side, washing up sink on the other. Not sure on the sink details. Fridge would be somewhat larger than a standard residential fridge… high end residential should work, although I do prefer the extra depth of a restaurant reach-in. Household models tend to be shallower, to match with standard depth household countertops.
As for wares, if I can't raid the selloff of a failed restaurant kitchen, I will need to hit up the local restaurant supply store. I am sick of the wife's idea of "oh, this is a cute looking meme nonstick pan" and them not being nearly as good as they should be. I think I have finally come around to being ready for a half dozen carbon steel saute pans, plus a few reasonably sized saucepans. I think I will keep one or two of the $8 "disposable" nonstick frypans I have now, as they have proven ridiculously handy. I intend to throw out most of the plastic junk utensils and replace them at the restaurant store with better spatulas, turners, spoons, ladles and the like. I will keep a few of the wooden spoons that have developed character and proven useful for scraping fond.
I'll need a few sheet pans - 4 half sheet, 2 eighth sheet (for the toaster oven), plus then the usual suspects for cake pans… although I am angling to keep the odd ones from Grandma's collection.
…. and a fish spatula. Haven't found one I like yet.