*** Counterspace *** You state you have 16 feet of counterspace...is that the total counter in your kitchen? As to is it enough, the real question is, "where is that counterspace located?" You need to be sure each work zone has enough space to work in as well as enough landing space around appliances. You could have 50' of counterspace, but if most of it is located in areas that don't get much use and the areas that do get used a lot have very little, then you don't have enough counterspace...at least not in the right places. You need adequate counterspace in the three primary zones & main appliances... Prep Zone - at least 36" not shared w/Cleanup Zone and preferably not much overlap w/Cooking Zone Cooking Zone - at least 24" on one side of the range/cooktop & 12" on the other side, preferably 24" on both sides Cleanup Zone - at least 24" on each side (I prefer 36" on at least one side, but you can usually work w/24") Refrigerator - 15" to 18" on the handle side of a one-door or either side of a FD or SxS or across no more than a 48" aisle. (If Refrigerator drawer(s) or undercounter refrigerator, then that 15" to 18" can be above.) Range/Cooktop - See Cooking Zone, that satisfies the landing space needs MW - 15" to 18" above, below, or adjacent to the handle side Oven(s) - 15" to 18" next to or above the oven or not more than 48" across from the oven if it doesn't open into a walkway Some secondary Zones/Centers: Baking Center - my preference here is at least 36", preferably 42" to have room for (1) rolling dough, (2) having a mixer, tools, and ingredients out, and (3) having cookie sheets/pie tins/cake pans out...all at the same time. This area really benefits from deeper counters...27" to 30" is nice if you can swing it. Beverage/Snack Center - room enough for whatever tools/appliances you have out (coffeemaker, toaster, toaster oven, etc.) plus at least 24" of clear space to work in *** Message Center *** This can vary. It really depends on what you plan to include in the area and whether you plan to use it as a desk as well. Most Message Centers include at least: Landline Phone & Answering Machine Charging station/space for cell phones, cameras, iPods, etc. Note center w/note paper & pens/pencils Key space (hooks or basket) Calendar Message Board (chalk, dry-erase, bulletin, magnetic) Other things that might be included: Place for purse/wallet if no other place for them Computer station Desk for bills (note: this often becomes a "clutter magnet") Determine what you plan to put in your Message Center and then plan your needed space accordingly. For example, I have a "Message Center Niche" recessed into the wall of my step-in pantry (my Message Center was eliminated from our kitchen mid-remodel when mistakes by the KD were discovered that cost us over 12" of space on that wall). My niche is 20"W x 47"H x 7"D and contains...

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

Well, I finally got this thing done! I appreciated everyone's ideas. I knew that putting spices in the pullouts just would not work with all the other stuff that I had to get into the pullouts. I had still intended to use the pulldown spice rack in one of the pullouts, but alas, with the side rails taking up space, the pullout was just a 1/2" too narrow. So, I went with about Plan Q and managed to move enough things to the top two pullouts to make room for the door-mounted spice racks in two top cabinets. In all, we put in four pullouts (one more below the bottom one shown in the photo below) and moved around the door-mounted spice racks. I still miss my old (small) walk-in pantry, but this seems to be workable now.

@CEFreedman OMG you just reminded me of why I don't choose open shelving. Guess I didn't think of dust/cat hair because I would wash the veggies. @practigal the linen inserts are removable for washing. I was planning to keep the onions and garlic in a separate cabinet from the potatoes and anything else to avoid the gas forcing ripeness. But that meant the far left cabinet near the kitchen entrance. I figure the open baskets with onions above would be okay for things at the bottom like squash since gas rises. Here's my lonely squash being stored currently on the 2nd floor landing. However, we only buy 2-5 onions at a time so that's a lot of room wasted in those baskets at 7.5" high x 22" deep.