Appliance Specification for Thai Cooking

High-heat wok cooking demands far more extraction than a standard induction-and-oven kitchen. Specify the hood for the cooking you actually do, and if ducting outside is not possible, plan the recirculation and filter replacement honestly.

Induction is efficient and easy to clean but does not suit a round-bottomed wok without a dedicated wok zone. Many of our clients run induction for everyday cooking and a separate gas wok burner, often in an outdoor or secondary kitchen.

Thai home cooking uses the oven far less than European cooking does. Before specifying a large built-in oven and a separate steam oven, consider whether a compact oven plus a microwave combination suits the household better.

Fridges work harder here and need the ventilation gaps the manufacturer specifies, which are frequently ignored in built-in installations. Leave the clearances, or the compressor runs hot and the appliance fails years early.