My only concern is how many will end up a lot higher than eye level? This won't work for most people, but it just so happened that the best place to make a pullout in my kitchen is one sided but extending from toekick to top of head. That puts a lot of the bottles at the most accessible level. I grew up with a lower spice pullout. It's organized by type: herbs together, peppers, baking spices, meat blends, cookie sprinkles and colored sugars, etc. That way, it's easy to reach right for the correct bottle. Once in awhile I've pulled out parsley when I was aiming for oregano, but it's not a big deal to switch. What I mean by the above story is that so long as the bottles are easy to reach, you'll be fine.

What if you did a blind corner pullout instead of the 15" cabinet & super susan to the right of the range? (See link below) You could have the cabinet people make the cabinet front into a faux set of drawers to visually match the drawers on the left side of the range to get your symmetry. The door would be hinged on the right and open toward the sink wall. My Mom did this in almost the exact same scenario at the corner (- the faux drawer front) & it works great. Then you could also have a bigger spice pullout next to the sink. We have a large spice pullout (15" wide & 3 tiers) & it holds our salt, pepper, cooking oil, non-stick spray, flavorings, spices, sprinkles, etc. I don't think they called it a spice pullout though--maybe an undercounter pullout pantry? Ours does have a faux front with a drawer over cabinet look to make it symmetrical with the other side of the range. I would see about changing the exterior of the spice pullout to look like a cabinet vs. a column as there is no matching column on the other side of the sink which makes it look awkward & out of place to me. Unless you're going with a large D-shaped sink, I would be tempted to eliminate the cabinet on the end of the sink run, slide the DW down to the end & enlarge the sink to a 36" base that would allow for a very nice size double sink. Overall, I really like your plan. Hope this helps! Here is a link that might be useful: Blind Corner Pullout

We had the same problem with inset cabinets and 9" spice pull outs on top of the counter on either side of the hood. So, we made the choice to order those cabinets and the ones above as frameless style with the same door. The inner cabinet is much roomier. However, the main reason we chose to do it was the 9" inset door couldnt' have the recessed panel detail and I would have hated to see those as slab doors in our kitchen. Anyway, the frameless look great and they are 15" deep so they stand out from the adjoining cabinets and you don't even notice they are different. The one minus is that they came later than the rest of the cabinets and the stain was much lighter so we are waiting for replacement doors. Sorry, no pictures to share yet...

How often do you throw away your old spices? Heat really destroys subtle flavors and storing them next to the stove is not the best idea. I tried having my spice rack next to the oven and it was convenient but I could taste the flavor deteriorating. Most (but not all) of my friends and family could tell there was a difference taste in the cooked food. Be honest with yourself about how sensitive you are to taste before making a decision. If you have spices in your cabinet that are a few years old and you still use them - you probably wont notice any difference regardless of where you store them. I store them in a drawer like lascatx. I used mailing labels to print spice names that I place on top of the jars to make them easier to find.