spices do deteriorate more quickly when exposed to heat, light, moisture ... that said, I don't know how much modern stoves (or, your stove) are insulated from sides and how much would the temperature in the pullout next to the range rise.

I personally would not put my spices there, heat is one reason, having to bend down every time I cook would be other one. Now, I do have A LOT of spices and use them all, so it would be an issue for me.

Yes they do deteriorate more quickly next to the stove. However, in my experience most Americans use poor quality and/or very old spices to begin with and wont be able to tell the difference. Take a look at your current spices ... are any of them more than a year old? Older? If so, go ahead and put the spice rack where you want.

I would never store my spices next to the stove. But then, again, I spend quite a bit of money on them via mail order. I often make homemade cinnamon rolls with a "secret" ingredient that no one can figure out. My filling is plain white sugar and high quality cinnamon and that's it.

Here is a link that might be useful: Penzys Mail Order spices

I don't know if there is such a thing but what I think would work great is a cabinet above the range (to each side maybe) that is a pull out that also comes down........kinda the opposite to the pull-out & up of a kitchen mixer idea. This way you don't have as much heat to worry about and the convenience of your spices close at hand!!! Just my wacky idea : )
BTW I have spice pullouts next to my range.......they don't get to warm from what I can tell (new range too) but it can be a pain to bend & go through them.... yet WAY better than my old cabinet "go through them all by taking out" I had!

Etznab: What you say about spices is so true, I know. But I'm one of those Americans, albeit naturalized, with 15+ year-old spices. Hey, there are no bugs crawling in them and they still smell as I think they should. Nobody has died and people generally like what I serve. But then, the all telling...I also drink wine that comes in 5-liter BOXES. Smile

But both heat and steam rise, and the sides of modern stoves are very well insulated -- so *beside* the range is actually a much better place for spices than above or above and just to the side.

I also use a large variety of spices and buy in small quantities to keep them fresh, and I've found the best storage solution for me is a home-made test-tube rack with labels on the top stored in a nice-sized pullout. When I'm using a variety of spices, I can remove the whole box; when it's just one or two, just the tube. And with labels on the top, alphabetizing my spices makes it a breeze to find out what I have and what needs refilling whenever I'm near my favorite spice stores.

Actually, the best thing to do with spices is not to buy bottles of pre-ground spices but to buy small quantities of whole spices and then grind them yourself as you need them with a coffee grinder or mortar and pestle.

Sweeby, where do you find spices in test tubes, or do you keep refilling them (too lazy here)? I have started to buy the half bottles when they are available unless it is a spice I use frequently.

I don't find many spices available whole locally. Nutmeg and cinnamon, some seeds, but what else? Many of what I use are dried herbs and I don't think larger pieces last any longer than the smaller. parsley, oregano, thyme, Rosemary, etc.

I am struggling with this myself. My old spice storage was a lazy susan in the corner upper cabinet that I now have replaced with a lighted glass front cabinet. I can put a pullout behind the spindle next to my sink or use a regular shelf in an upper cabinet that will make it hard to find the right spices - maybe use one of those stair-type things to raise the ones in back. An upper pullout might or might not work - They are 3" wide and I JUST have 3", but there is a little lip on the adjacent cabinet that may or may not interfer. Considering the high return and restock fees to return something to Rev-a-shelf, I have been reluctant to order one to see, but that might be the best alternative.

By the way, I am sympathetic to the 15 yr old spice thing. But in reality, if 15 yr old spices are OK with you, the moderate increased temperature next to a modern stove probably won't matter to you, either.

As you can see, I am confronting similar issues, and don't have a solution for you.

I will read the posts to see what other suggestions come up, though, and let you know if I see anything that might help.

Sue

I'm finding that our new stove is well insulated. A strong exhaust fan gets hot cooking fumes out of the area quickly. We have spices/oils next to stove in an upper cabinet. This cabinet and stove are on wall backed to garage. In our cold climate, these cabinets are actually cool when opened.

I also have a cabinet company spice rack mounted on the door of that upper cabinet. This has worked a lot better than anticipated with the shallower cabinet shelves. I have a step storage unit on the shelves. Everything is much more handy and visible.

I also like and use both Penzey's spices and older stuff.

etznab, I am not sure I can forgive you for posting that link. There went my allowance!

Just an idea I would like to share with you...(those without the pullouts)...

I placed all of my spices in a full extension drawer (next to the stove :0)- I don't have to bend down nor do I have to stop what I'm doing and wash my hands if I forgot to grab a spice as I prep. All I need to do is grab a papertowel (which I keep a clean one nearby), open the drawer and pick the one I need/want.

So far, I found this much more helpful than when I had them on a lazy susan above the range (:0).

Just an idea...

Most of my spices are stored in the freezer in airtight containers with only a little tiny bit put into small bottles when I run low. In fact, most of my house freezer is taken up by spices, and the groceries (except ice cream!) are in the upright freezer in the pantry.

Etznab,

Do tell, which of the many cinnamons listed on the Penzey's site do you use for your cinnamon rolls? Inquiring minds want to know.

I don't disagree about aged spices losing their oomph, but rather than tossing them when they get old, I just use more. It works :)

I never thought of freezing them--that's a great idea Live Wire Oak! That cuts down on the size of pullout needed, too.

But, yeah, not good to put them near heat. I keep the things I use while actually stirring pots on the counter by the stove (well, they have a place to go but they stay out). That's things like salt, pepper, Italian herb, etc. And they do lose strength just nearby (and there's no oven there). By the time they get weak I just dump the rest of the bottle in. But I wouldn't keep the less used ones anywhere but cool and dry.