Frequently Asked Questions
Is gas or induction better for wok cooking?
Gas is generally the better choice for wok cooking. An open flame heats the base and the curved sides of the wok, and it responds instantly when you adjust the heat. Induction cooktops heat flat-based pans quickly and precisely, but they only heat where the pan touches the surface, which limits traditional round-bottom wok cooking.
What MJ rating do I need for wok cooking?
Look for a burner rated 22MJ or higher if you stir-fry or sear at high heat regularly, since the pan needs to recover temperature the moment ingredients go in. Robam's gas cooktops reach up to 23MJ on the main burner.
Can a 60cm gas cooktop handle high-heat cooking?
Yes. Robam offers 60cm gas cooktops with a 23MJ main burner, the same peak burner power as its 90cm models. A 60cm gas cooktop gives you less bench space for multiple pans, but not less heat on the main burner.
What size cooktop fits my benchtop cut-out?
Robam cooktops come in 60cm, 86cm and 90cm widths. The cooktop must match your benchtop cut-out, so measure your existing cut-out before ordering and check the cut-out dimensions listed on each product page, especially when replacing an old cooktop.
How many burners do I need on a gas cooktop?
A 3-burner cooktop leaves more room around each burner, which suits large woks and wide pans. A 5-burner gas cooktop suits households cooking several dishes at once, while 4-burner models fit compact 60cm spaces.
What size rangehood should I pair with my cooktop?
Choose a rangehood at least as wide as your cooktop, so a 90cm cooktop needs a 90cm rangehood at minimum. For high-MJ gas cooktops used for frequent high-heat cooking, look at rangehoods rated above 2400 m³/hr, and check the installation clearance in your model's manual.