油烟机

Robam rangehoods are built for kitchens where the cooking gets serious. If you've ever had a wok session set off the smoke alarm or leave your kitchen smelling like dinner for a day, chances are your rangehood wasn't built for the heat. Robam's range starts where most rangehoods top out, with extraction rates up to 2400+ m³/hr designed specifically for high-heat, high-smoke cooking styles like stir-frying and searing.

Whether you're after a statement canopy rangehood for an open-plan kitchen, a discreet integrated model that tucks into cabinetry, or a side-suction design that pulls smoke before it rises past your face, Robam's lineup covers ducted and recirculating installation, six configuration types, and sizes from 60cm to 90cm — so you can match a rangehood to your cooktop and your kitchen, not the other way around.

Shop Black Friday rangehood deals

How to choose the right Robam rangehood

1. Match your airflow rate to how you cook

Airflow (measured in m³/hr) is the single biggest factor in how well a rangehood actually clears smoke, steam and grease. If you cook mostly Western-style at moderate heat, 2000–2400 m³/hr is generally plenty. If wok cooking, deep frying, or high-heat searing is a regular thing in your kitchen, look at Robam's 2400+ m³/hr models — they're engineered to handle the volume of smoke and oil particulate that comes off a hot wok, not just simmering pots.

2. Decide between ducted and recirculating

Ducted rangehoods vent smoke and cooking odours straight outside through ducting, and they're the more effective option if your kitchen layout allows it. Recirculating rangehoods filter the air and release it back into the room — a practical choice for apartments, renovations, or kitchens where running external ducting isn't feasible. Every Robam rangehood in this range is available in a ducted configuration, with recirculating options across most models too.

3. Pick a configuration that suits your kitchen layout

• Canopy – the most powerful and visually striking option, ideal as a feature piece over an island or open cooking zone
• Integrated – built into overhead cabinetry for a streamlined, hidden-away look
• Undermount – compact and unobtrusive, fitted beneath a cabinet
• Side-suction – mounted closer to the cooktop surface to intercept smoke before it rises, a smart option for high-heat cooking

4. Get the size right

As a general rule, your rangehood should be at least as wide as your cooktop — ideally slightly wider — so it captures the full spread of smoke and steam. Robam offers 60cm, 75cm and 90cm widths across the range; 90cm is the better match for larger cooktops or serious home cooks, while 60cm suits more compact kitchens.

5. Match the finish to your kitchen

Robam rangehoods come in Glossy Black, Glossy White and Matte Grey, so you can choose a finish that either blends into your cabinetry or stands out as a design feature, depending on the configuration.