The advantages of a closed kitchen, as I see it, are that you can easily close it when cooking something with strong odors. And you don’t “mess up” the living/dining area.
To me, that sounds a bit outdated, especially because when I had my first house, I was persuaded by the older generation with the same argument to have a closed kitchen with even two sliding doors... unfortunately. Of course, the doors were always open anyway. Later in life, that was the first thing to be fixed; door and partition wall removed, nice counter to the dining room and the adjacent terrace door... wow, what a feeling of freedom. That argument would apply if you were running a canteen or didn’t have a proper extractor hood, and it's possible that you might catch some smell in the house right after cooking. You should drop the horror scenario of constant food smells of oily stuff and french fries fat throughout the house and instead see the other advantages of the open design mentioned here, because it won’t happen like that anyway. Have you ever thought about a garden sauna? Costs a fraction, no problem with ventilation or humidity. Otherwise, I agree with the general view of ; in hindsight, it fits for me that way. Maybe just keep a few changes open with lightweight construction, prepare one or two water/electric branches accordingly, and if you never need them, that’s fine too. Some of what I read sounds more like excessive worry, and be sure, the opposite will happen anyway.