I'm wondering the same thing, so I'll be anxious to see the responses. I think it makes sense to have one for commonly used items.....salt & pepper, oils, balsamic, etc. We're going to have an induction cooktop, so at least I won't have to reach over an open flame. What kind of a cooktop will you have?

I have a gas range, that's why I was wondering if it's not such a great idea. It would probably work out better for you since as you say you don't have to reach over an open flame. I am curious to hear what others think, hopefully we will get some responses.

Oils, behind a range? Really? That is an area where you want no flammables and you never want to have to reach behind a hot steaming or grease-splattering range to get something or have nick-nacks sitting there that will get greasy from everyday splatter. We've got a stainless panel behind the range and that's plenty to clean.

My brother-in-law has a corner high btu cooktop. The kd who did the original plans did not plan for as largea cfm hood as was necessary for the cooktop. They recognized the problem in time to get a larger exhaust hood, but because the hood stuck out at an angle, the wall cabinets on either side could not open adequately.

I personally cannot see myself cooking in a corner, even if there were windows on two sides--I would feel too boxed in.

I had an electric cooktop in an island at my old house and would reach over the top constantly. I think I'd be nervous with a gas stove about reaching over active flames to get a spice or condiment.

Also, make sure you have a minimum of 18" of counter space on each side of your cooktop for a landing area.

I don't mean to horn in on judysims84's post. But since my cooktop will be induction and therefore not produce any flame or even that much heat (from what I understand), I think storing oils back there should be fine. But mostly I want it because the induction cooktop looks pretty plain and sterile, so I want a focal point above it. I'm going to have some kind of backsplash tile, and I'd have to clean it anyway. I guess I could wipe a couple of bottles off just as easily if they get splattered with something.

judysims84.....I'm not sure I understand your corner situation. Will you be angling the wall behind the cooktop? Because if the corner goes back like a regular 90 degree corner, then I wouldn't think you'd be able to reach anything back there very well.

fiddleddd - yes I am angling the wall. Right now it's framed and I'm looking at all the space back there thinking it's a shame to waste it. But I hear what people say - it's probably not the smartest to reach back there when I have a flame on. It's different for you if you have an induction cooktop.

I think that the area might be wasted. There is no safe way to use that area on a daily basis. I don't think that burners present a huge problem unless there is a fire or something. I think that the danger is this: You have a sauces pan on the front with boiling water, you reach across to use a bottle of oil, spice, etc., another bottle falls over, you naturally react by pulling your arm back as quickly as possible, your sleeve catches the sauce pan and boiling water is dumped over your front leaving you with burns and a trip to the hospital, or possibly injuring a pet or child.
That space should be used as decorative.

do you think it's stupid to have to reach across burners to get to it

and dangerous, and hard to clean ...

Can you tap into that space from the other side of the wall for more storage in the room behind the range?

Judy, there are quite a few people on the kitchen forum who have put in a wall niche behind their range. You might get more feedback by asking this question there.

Personally, I was definitely considering putting one in as I love the look of them, but as I'm currently planning a gas cooktop and I'm somewhat klutzy, I don't think it would be smart for me. :)

flwrs, if you really, really love the look, why don't you just use it decoratively?

I like the look and idea of having oils and spices, especially in pretty containers, out on display, but I don't. I don't mean to put anyone down for not knowing this, but oils especially, degrade very quickly with light; then add the extra heat from a range and you're heading for a huge waste. I never buy oils (eg EV olive oil) in the tiny clear, (and expensive) jars because there is no way of knowing how long they've been exposed. I cook extensively and buy my EVOO in the 3 liter cans and fill a half liter decorative jar with a pour spout. I store the can in a lower cabinet below my prep sink and the jar in a pull-out next to my range. I use a LOT of olive oil, so keeping the jar out for 10-14 days wouldn't be bad, but keeping it it dark is second nature to me.

If you only cook with these oils occasionally and leave them out, you may not notice the slow degradation. 6-8 months later you'll notice an off smell and possibly wonder why you spent so much money on such an inferior product!

Along the same thought, have you noticed that whole wheat and other whole grain flours all say to store in a dark, cool place? Same reason: whole flours, unlike refined, contain oil which can go rancid. I don't use whole flours that much and used to be frustrated because I was always throwing out open bags. After I started keeping them in my freezer, I no longer had the problem.

So what I' getting at flwrs, buy pretty condiments at HomeGoods or TJMax, or even make your own, decorate away, and keep the stuff you actually use for cooking stashed below or away from the light and glass flames.

I also agree that discussing this topic over in the kitchen forum is a good idea.