I think you have to think about how you use your kitchen, where you naturally go to get flour, extra plates, pots. For example, I keep my pots near the stove, because that is where I need them.

Some people like all their dishes in one location, for ease of unloading the dishwasher. I have mine scattered about into coffee area, breakfast/lunch area, dinner and glasses area. As for the food, that definitely depends on how often you use things. I have a stack of drawers that is just my baking area, but I have very little can storage, because I don’t buy or store many cans.

Put them were you think is best for work flow. If you are like me after working in a kitchen for about 6 months I end up rearranging everthing anyway.

I store all food items that don’t go in the fridge in the pantry. Beyond that, I thought about what I would be doing where and put things accordingly. I knew I would be doing baking on my longest counter, which is also near the pantry. So around there I store mixing bowls, cake pans, rolling pin, measuring cups etc. I have one roll out shelf in the pantry dedicated only to baking ingredients. Closer to the sink I put glasses and dishes, near the stove, pots and pans pot holders, spices, etc. near the coffee maker, coffee supplies. In one hard to reach cabinet I gave store all liquor, etc. another hard to reach cupboard has most of my serving dishes, plus pitchers, ice bucket, etc. another high shelf has all of my Christmas dishes, glasses, etc. in my lazy Susan corner I put all of my smaller electric appliances: pressure cooker, food processor, blender, waffle maker, fondue pot, vacuum sealer, hand mixer, etc etc.

FAQ -- How do I plan for storage?

One of my favorite things about my remodeled kitchen is that the dish storage, silverware, and refrigerator are on the outer edges... accessible without entering the prep and cooking zone. That way, a helper can set the table, and get drinks and condiments without being in the way.

I’m happy with the placement of cabinets/drawers etc. and I still have the flexibility to adjust the clearance for the pull out drawers in the pantry and elsewhere in the kitchen.

I’m trying to decide where large items should go
- Is a big bag of flour better in drawer or a pull out and how much clearance is optimal?

- My mixmaster and blender will go in a pull out and it looks like 18” of clearance is the optimal height - does that seem correct?

- what clearance did you folks choose for pantry pullouts?

Think how you cook. Do you prefer pulling something out or lifting it up? It's really a personal preference. It is hard for me to pull out my huge and very heavy Le Creuset casserole. It's very easy to open a drawer and reach down and lift it out. Think about prep work in which area. I have an upper with all the ingredients I use when baking or making desserts. It's right above the counter where my KA mixer lives and quite close to my mixing bowls and sifter. On the other side if the room, the counter near my stove has ingredients I use for stove cooking, and my spices/oils/vinegars are nearby.

Found this.

https://www.houzz.com/discussions/height-between-pantry-shelves-dsvw-vd~2407940

Think "point of use". See the FAQ DIY2Much2Do posted above as well as the pantry thread:

https://www.gardenweb.com/discussions/2401919/pantry-photos-pics-of-pantries

The pantry thread has many ideas as well as suggestions for shelf spacing.

What do you prefer when cooking? When I have helped at commercial kitchens we would pull items, food-bowls-gadgets and then "assemble" on work tables. In my own kitchen I like having the ingredients and gadgets at hand. We have no room for island so my prep/cook space is an L between stove and sink. The bottom cabinets are drawers with spices, cutting board, measurements - utensils, mix bowls (and pots and pans on the way bottom). Uppers. One cab has oils and vinegars - marinades/dressings (also our unopened juice and my tea) , non baking food items in another, baking food items in their own cabinet. Snacks live in their own upper cabinet. Good Luck!