A rolling boil on a cold evening can fog every pane facing the kitchen in under ten minutes. The steam is water leaving the pot; when it hits cold glass, it becomes the dew you wipe every morning. You do not need new windows to stop it — you need to keep that steam from hanging in the room.
Turn the range hood on before the water starts to steam, not after the glass has already hazed. Use the highest practical setting while pots are uncovered, and leave the fan running five to ten minutes after you kill the heat so residual vapour has somewhere to go. If your hood only vents into the room (recirculating), open a nearby window a crack for the same window of time so moist air can leave.
Prefer lids. Covered pots release far less vapour than a hard, open boil. Drop to a simmer once food is up to temperature. Pasta and potatoes do not need a violent rolling boil the whole time — that extra steam is what coats the glass.
If you rent and cannot improve the hood, the same rules still help: lids on, shorter hard boils, bathroom or kitchen exhaust if it shares the space, and a brief window crack during and after cooking. Full walkthrough with renter steps: https://dry-glass-notes.surge.sh/articles/kitchen-cooking-steam-window-condensation.html
Pair this with a cheap hygrometer in the kitchen doorway. If evening humidity jumps above about 50 percent after cooking and stays there, glass will wet overnight even if you wiped it dry. More notes at https://dry-glass-notes.surge.sh/