This is a personal choice but I like the hood because it looks more up to date as far as the style of kitchen these days.

Historically it is more common to have a hood in place than to have a hood in a cabinet. Having a hood also breaks up a run of cabinetry and gives a kitchen a bit more richness IMO.

I think hood but both look fine

Is this a survey? A remodel? A new home? A flip? Is the picture indicative to the real kitchen's size??? Hoods are a design choice that make people feel their kitchen is a statement. We seem to have a need to make our homes look institutional. Large retail kitchens need hoods due to the heat coming off large stoves and grills. Most probably need the storage a cupboard provides which is why they have been a standard for decades. The vent will give the function needed but the hood gives you a look.

Cabinet with vent loos clean and provides storage which is always welcome.

Please lose the two tone perimeter/painted stained. Also the floating shelves....: )

Fads that should sail and will be nothing but a time and date stamp applied to the kitchen, especially in that location.

Not sure what the metal cabinet is, but stainless hood seems more in keeping.

We don't see dimensions for any of the space, but ........DO check you clearances between you perimeter both sides and the island. Forty eight is best, 42" is the minimum and I will not be shocked if you have less.?

I had hoped we had moved on from cabinets sitting on the counter but I guess not. As for hood it is always a yes to a hood for me it ties in the other metals in the kitchen which in this case I hope are stainless and I assume you have somewhere to store pots and pans since those tiny cabinets will not do the job. If this is not a done deal for design I advise you stop now and get an independant KD not a cabinet sales person

The shelves are a waste of space. Move the tall glass cabinet into that space and add another upper cabinet.

Also the two lower cabinets to the right of the microwave should be drawers.

You could absolutely do either! It really comes down to cooking habits and design goals. A dedicated hood typically gives you stronger ventilation and can be a beautiful focal point. If you cook often or use high heat/gas, I’d lean that direction. A cabinet with a vent insert gives you a more seamless, streamlined look and works great if cooking is lighter and you want cabinetry symmetry. The biggest thing I’d prioritize is making sure it vents to the exterior! If it were my project, I’d choose based on how you actually use the kitchen first… and then let the design follow that function. Best of luck on your project!

Or move the frig to the space where the shelves are. Having the range and frig so close together doesn't make sense to me, and you do need more counter space next to the range.

I agree about getting rid of the open shelves - both for functional and aesthetic reasons.

Functional (most important to me):

* First, open shelves are dust magnets/collectors. They will increase your cleaning chores.

* If you're going to be storing items you use (i.e., not decorative), then unless you use everything single item on the shelves every day or two, you will need to wipe down items when you need to use them to remove the dust and other stuff that's collected on the items (think about what you find in other places when you dust - dust, hair (animal and people), bugs, etc.) You will also, of course, have to dust the shelves themselves every week or so.

* If you're going to just put decorative items on the shelves, you will still need to dust the items and the shelves every week or so.

* If you don't have adequate venting over your range, you will also likely collect "gunk" on any items stored on the shelves. "Gunk" is a combination of steam or grease and the dust, etc., that lands on damp or greasy items. Once they combine, they become "gunk" that is not always easy to clean. (To mitigate this, be sure your hood is externally vented, at least 24" deep, and at least 6" wider than the cooking surface - e.g., 30" range would mean a 36"W x 24"D hood).

Aesthetic: Their placement makes them look like an "add on". It looks like your Kitchen stopped at the cabinet that goes to the counter and that the cabinet & open shelves to left were an afterthought and not part of a cohesive design.

If you love open shelves, put them in elsewhere in your home.

Kitchen cooking exhaust systems aren't a "design choice", they are a key piece of functional equipment to remove cooking and possibly combustion byproducts from your living environment. Form really needs to follw function in this case. As such, assuming you actually cook (I know a lot of people don't, in which case it probably doens't matter), the exhaust requirements need to be calculated based on the size of the cooking surface, height above the cooking surface, gas vs electric vs induction heating elements, and your cooking style. Then you need to design both the hood height, width and depth needed to capture the waste stream and the CFM required to maintain an air velocity sufficient for the hood to actually work.

It's very unlikely that any hood with only cabinet depth will actually be able to capture the airborne products of cooking (I've never seen one that was more than marginally effective); the cfm would have to be enormous to work without a bigger capture hood to corral the plume of grease and smoke.