The main thing is to find the right balance for you -- a balance that makes the place really functional for you and even encourages you to use the space. :) I found that when I went minimal in the kitchen, I started to cook a lot more.
So, our kitchen is really minimal, and the only appliances we have are fridge, range, and a dish washer (came with the place; we don't use it) plus a crock pot.
we have minimal storage too -- 4 drawers and four under-bench (counter) cabinets plus the one under the sink.
In the first drawer closest to the range, we have our tea drawer -- 3 kinds of tea and honey. Beneath this drawer is our "pantry storage" cabinet. Top shelf has sugar, agave nectar, salt (we buy in bulk), rice and quinoa (in jars). Bottom shelf has two phone books.
In the second drawer, we have our spices in the various containers, salt and pepper shakers, etc, plus some wax paper, parchment paper, and foil. I hardly use this stuff, but i needed it for specific things and that's where I store my left overs. Beneath this drawer, the top shelf houses our jars (which will be used for spices, when I get to it), and beneath that is where the crock-pot is stored.
The third drawer is the first dish drawer. This drawer has the measuring cup (glass, large), two pie plates (we use these for anything from making quiche to baking cookies), our bowls (3), my husband's "keep cup" (take-away coffee cup, reuseable), and our mugs (now 4 in number). Beneath this drawer I keep our muffin tin and large salad/mixing bowl on the top shelf, and on the bottom, our plastic containers (numbered at 6 total).
the final drawer has our dishes -- two large and three small plates -- plus 4 short glasses, plus our silverware (4 of each spoon, knife, fork). Beneath this, the cabinet is empty.
On top of the fridge, which is on the other side of the range from the drawers, I have a basket with the knives in it, plus the other related utensils (eg, spatula, spoon, whisk, masher, can opener, grater, etc), and then a small area of art supplies (paints, brushes, paper, crayons), and a second basket with our candles and matches for our fire fairy.
I keep our skillet and pot on the stove top, since we use them 2-5 times a day, as well as our teapot, because we use that a lot too! No reason to put it anywhere else and lug it out, but I would likely put those things where the phone books are, and move the phone books under our dishes if I felt the need to put them away-away. But on the stovetop is good enough for me. :) And, that's all we have -- two skillets, one pot, one teapot. :D
On the countertop, I have a plate with olive, sesame, and coconut oils and a space for vinegar (though we currently don't have any), and then my second skillet is currently holding our fruit right next to that, and we have several jars of nuts there as well -- nice and accessible in a little row.
so, that's my whole kitchen. I have found that having less actually means we cook more, because we do very simple recipes and processes. I can clean up as I cook, and then clean the dishes right after eating and wipe up the counters and such, and it's quick and easy.
I do miss my mandoline (slicer) and also my food mill, but I'm doing ok without for now. Back in the US, I have my dishes -- essentially bowls and plates (small) for 6 plus 3 serving plates, silverware for 6 -- plus a few other kitchen stuff like my food mill. It's two small boxes, and I look forward to eventually having them. I think I have enough space for everything still (as most of my cabinets are pretty bare!), and I'll continue to keep it minimal. :)
I hope you find a good balance that works for you!