Spice pullout by commercial range - not ideal?
Quick question before we finalize cabinet detail layout. Most spice pullouts I see are installed right next to the range. Doesn't the high heat ruin your spices and make your oils rancid? Do you feel the oven's heat transfers through or are there insulating fillers installed? For this reason I'm thinking of extending the hood down for pullouts that go down to the countertop (also better as they'd be eye level), however I worry about the precious upper cabinets I'd be losing. Please advise what's worked out best for you, thanks!