for me, the cooking oders are an issue. Any pungent spice seems to linger for day. You can rework the ventillation inside the house or move some of the cooking outside. I fry and do some currys using the propane grill as a heat source but that is a workaround at best. If you are pre-design phase, visualize what appliances and conveniances you will want outdoors and how that might work with food prep going on in the inside kitchen. You don't want to create a situation where you are running back and forth a lot plus carrying ingredients through carpeted areas between prep points.
After that exercise, have the TV builder put in all the plugs (110/220) and build the basic structure but get all your appliances at Lowe's, HD, etc. As an additional comment, I suggest having the builder put in the cheapest finishes possible and then replace them using outside contractors. The builder markups for nicer finishes are significantly higher than outside contractors.
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Tom W
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