Kitchen Hood & Hob Cost
in Malaysia (2026)

Prices below are indicative Klang Valley supply-and-install ranges for 2026. Actual cost depends on brand, extraction power and your kitchen layout — get an exact quote on WhatsApp.

How much does a kitchen hood and hob cost in Malaysia?

Hood and hob pricing in the Klang Valley spans a wide range because there are significant differences between a budget cooker-hood combo suitable for a light-cooking household and a high-extraction chimney hood paired with a commercial-style cast-iron burner hob. The table below gives a quick orientation:

Kitchen hood types & cost

The type of hood determines how it looks, where it is installed and how well it ventilates your kitchen:

The T-shape chimney hood is by far the most popular choice in Klang Valley homes due to its strong extraction, ease of cleaning and mid-range price point.

Hob types & cost

For Malaysian cooking styles — especially wok-cooking at high heat — gas hobs with powerful wok burners remain the most popular choice. Induction hobs are growing in popularity for dry kitchens and open-plan layouts where heat and fumes are a concern.

Brand comparison: Malaysia market

Popular hood + hob combos & typical cost

Most homeowners buy and install the hood and hob together — which often gets a slight package discount and ensures duct sizing is matched correctly:

What affects hood and hob cost the most?

• Brand and extraction power (m³/hr). A low-extraction box hood costs RM200–RM400; a high-extraction European chimney hood with touch controls costs RM2,000–RM5,000. More extraction power is essential in a busy wet kitchen.
• Hob size and fuel type. A 60 cm gas hob with 4 burners costs RM400–RM1,200; a 90 cm 5-burner wok hob costs RM1,500–RM3,000+. Induction hobs cost more but save on gas bills over time.
• Installation complexity. New ductwork through an exterior wall costs more than reusing an existing exhaust duct. If your kitchen has never had a hood installed, factor in RM200–RM600 extra for ducting penetration.
• Built-in vs freestanding. Built-in hobs require a cutout in the countertop (RM150–RM300 extra if the countertop is not already cut); freestanding gas cookers just sit on the benchtop.

Worked example: a condo wet kitchen

An illustrative budget for a mid-range hood and hob supply and install for a standard Klang Valley condo wet kitchen:

A budget version (Turbo or Milux box hood + 3-burner gas hob) for the same kitchen could be installed for RM1,400–RM1,800. A premium Elica chimney hood + induction hob with countertop cut and new 32A circuit could cost RM6,500–RM9,000.

What does installation cost cover?

Installation for a standard hood-and-hob job typically includes:

• Hood mounting onto the wall and connecting to the exhaust duct.
• Hob cutout (if countertop needs cutting) and fitting into the countertop.
• Flexible gas hose connection (LPG or piped gas) with a certified gas installer.
• Basic electrical connection (hood plugs into a 13A socket).
• Test run and demonstration of settings and cleaning.

What is typically not included in a standard install quote:

• New exhaust duct penetration through an exterior wall or ceiling (add RM200–RM600).
• New 32A dedicated circuit for an induction hob (add RM300–RM600 if not already present).
• Old unit disposal if replacement is involved.

Planning a wider kitchen renovation? See our full renovation cost guide → and the renovation cost calculator →.

How to choose a kitchen hood in Malaysia

• Extraction rate (m³/hr): For a Malaysian wet kitchen, aim for at least 900–1,200 m³/hr. Heavy wok cooking generates a lot of smoke and grease — an under-powered hood leaves residue on walls and ceilings.
• Width match: The hood should be at least as wide as the hob (ideally 10–20 cm wider on each side to capture side-drift).
• Noise level (dBA): Premium hoods typically run at 55–65 dBA; budget models can exceed 70 dBA. Check the spec sheet.
• Filter type: Baffle filters (stainless steel) are preferred in Malaysia — they are dishwasher-safe and more durable than mesh filters.
• After-sales and spare parts: For peace of mind, choose a brand with a service centre in the Klang Valley — Rinnai, Turbo and Milux have the widest local service networks.

How to choose a hob for Malaysian cooking

• Gas hob: If you cook with a wok, gas is still the most practical choice — the direct flame gives the high heat needed for proper stir-frying. Look for a dedicated high-power wok burner (4.0–5.0 kW).
• Induction hob: Best for the dry kitchen in a wet-and-dry layout, or for open-plan kitchens where smoke and heat management is critical. Requires induction-compatible (magnetic base) cookware.
• Number of burners: For a family of 3–5 cooking Malaysian food, a 4–5 burner setup is standard. A 3-burner is adequate for smaller households.
• Auto-ignition and flame failure device: Always specify these safety features on a gas hob.

Common kitchen hood and hob mistakes to avoid

• Under-speccing extraction power. In a Malaysian wet kitchen with frequent wok cooking, a 600 m³/hr box hood is often insufficient. The result is grease and smoke migrating to the dry kitchen and living area.
• Buying a hood wider than the duct can handle. A 90 cm hood needs a larger duct diameter; check with the installer before purchasing.
• Skipping a dedicated gas installer for the hob. Gas hose connections should always be done by a certified gas fitter — an improper connection is a fire and safety risk.
• No maintenance access for the exhaust duct. Grease builds up in the duct over time. Ensure there is access at the termination point for periodic cleaning.
• Induction hob on an old 13A circuit. Most induction hobs draw 3–7 kW and require a dedicated 32A circuit. Plugging into a shared 13A socket is a fire hazard.

Maintenance and lifespan

With proper maintenance, a quality hood and hob should last 8–15 years. Key maintenance tasks:

• Hood baffle filters: Clean monthly in hot soapy water or dishwasher; dry thoroughly before refitting. Replace every 3–5 years.
• Duct cleaning: Professional duct degreasing every 2–3 years for a household that cooks daily with a gas wok.
• Gas hob burner heads: Clean monthly; replace rubber seals if gas smell persists near connections.
• Induction hob glass: Wipe with a glass cleaner after every use; avoid abrasive pads that scratch the surface.