You need a hood even with induction so no window where you are planning one The induction goes where you have your cooktop now with proper venting. I am confused as to the wall where you lan the window that is also an outside wall?IMO the round top window is the kitchen looks like some one always wanted a round topped window and threw one in

you've only posted one photo.

I would take into consideration what the windows look like on the exterior of the home.

I will try to post more pictures now- I do not know why the others did not take. I checked with the building inspector and I do not need an exhaust fan. That seems to be a very common misunderstanding in the design industry but when you think about it the building inspector is correct. It is not a safety thing (who turns on a fan if there were a fire). It is just if you don’t like the odors (we love the odors of cooking including garlic and onion) or if you cook with a lot of grease and splatter or don’t clean up right away. Also I know most people build with the idea of resale but that is not our situation -we are building for ourselves not our heirs :) -but I really do appreciate your comments.

No more transom windows. They are their own thing that should only stay to the right of the door. No more round windows. The one you have now is fine, but two would look odd. Make a rectangular window like the one over the sink minus the semi-circle. Have the bottom in the same location as the sink window and the top the same height as the middle of the semi-circle on your sink window.

Is your range gas, electric, or induction? Not having a vent with a gas oven is a safety issue. Read about indoor air pollution and gas ranges.

Can you post more photos so we see the breakfast room and other windows?

Are there other arched windows near by that match/balance the kitchen window on that side of the home? As Lyn mentioned, how would removing that arched window effect the exterior?

I hate to comment on things you did not ask about, but I feel obligated to tell you that moving the cooktop to where the fridge currently is is a very bad idea. 😩

First, it puts your cooking zone in what looks like a major walkway from that entry door in the photo (love the bench btw!). Is that a back entry from the garage? Do you bring in groceries that way?

I won’t get into the toxic cooking fumes debate, but I can only imagine the cleaning of that window being a constant annoyance. I do love the look of two taller and more narrow windows flanking the sides of the stove hood though. I would suggest that instead.

However, I would NEVER EVER put the cooking zone in a major foot traffic isle. That is flat out asking for a hospital visit! The cooking zone should always be in the isle most protected from passerby’s.

Another bad idea is how the oven is too far from the cooktop with a barrier island in between that you must manuever around. Also the only landing is on the island right in front of someone seated at the bar. I hope that is not an undercounter oven on the island under one of your prep zones on the island. Your other prep zone would be to the right of the sink where you would have the DW underneath you. That is annoying because you cannot clean as you go. If someone needs a glass or something in the dw, you must stop what you are doing and move out of the way.

You are going from a perfectly functional design, to a disfunctional and potentially dangerous design. This just makes me sad. I honestly am shocked a kitchen designer did this design. Is it a certified KD you used or is this a cabinet salesperson in the cabinet department at a big box store who has no clue what they are doing?

If you want more info on the cooking and other ”zones”, this thread is awesome.

https://www.houzz.com/discussions/5972404/new-to-kitchens-read-me-first-2020-interim#n=11

It also will explain why we just cannot let it go when we hear that someone is planning a kitchen that we see major layout problems. So sorry!

If you are open to layout help, we need a little more info. It will open a can of worms, but it will be the best thing you can do!

https://www.houzz.com/discussions/5500789/faq-how-do-i-ask-for-layout-help-what-information-should-i-include

You will definitely get some great ideas from the Pros and Non-pros alike who just know a lot about kitchens. I hope you will reconsider that kitchen design. I am serious, it is really that bad.

(edited fixed my many typos!)

I’ve had the same experience and we installed our induction without a fan about two years ago and we’ve had no problem with anything but every Designer we talked to told us we need an exhaust fan. Can anyone tell me why that is the common advice? 1. Not safety 2. Cooking smells appealed to some people 3. Some cooks clean up in a timely manner… So why is this expensive device pushed on everyone?