Cooktops, heaters and gas lines installed, tested and certified in one visit, with the room assessed as well as the supply.
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Most of what gets discussed before a gas appliance goes in is the supply: whether the line and the meter can carry what you want to add. That is a real question and it is a calculation.
There is a second one that gets far less airtime. An appliance burning gas inside a room uses air from that room, and the installation requirements take account of how much air the room has and how it reaches it. That is not about extraction or smell. It is about the appliance having what it needs to burn properly.
It matters here more than in most places for two reasons that compound. The rooms in this housing are small, because kitchens in nineteenth and early twentieth century terraces were never generous. And they have been getting tighter for decades: draught proofing, replacement windows and doors, gaps sealed. Every one of those is a good thing for the household and each one reduces the air a room exchanges.
You would not reliably notice the consequence, which is the argument for assessing rather than judging. An appliance short of air does not stop working, it burns differently, and nobody should be asked to diagnose that by looking at a flame. Where a room cannot support an appliance the answers are ordinary: permanent ventilation, a different appliance, or a different position.
No switches, no phones indoors. Turn it off at the meter only if you can reach it safely, then ring from outside.
Get air through the building and get people out of it. Leave every switch, fan and appliance exactly as it is on the way past.
If the meter is accessible without going towards the smell, turn it off there. Otherwise it waits.
Ring from outside the building. A faint smell near one appliance that clears with a window open is a report. A strong smell you can follow is the version where nobody goes back in.
The requirements account for how much air a room has and how it gets there, because combustion consumes oxygen and produces products that have to go somewhere.
That is not a defect in the appliance, it is how the appliance works, and it is why ventilation is specified rather than optional.
The specification assumes a room of a certain size with air able to reach it.
Kitchens in this housing were built small and most of them still are. A terrace kitchen is a fraction of the volume a modern one has.
So the margin between what an appliance needs and what the room provides was never generous here, even when everything was original.
It is the reason this page exists rather than a page about outdoor kitchens.
Draught proofing, new windows and doors, gaps closed up, a fireplace sealed, a ceiling insulated. Every one of those is a sensible improvement and every one of them reduces air movement.
Nobody sets out to starve an appliance. It is a side effect of making a cold old house comfortable.
Which means a kitchen that was fine for thirty years can stop being fine after a renovation that touched nothing to do with the gas.
An appliance short of air burns differently rather than stopping. There is no alarm, no smell in most cases, and nothing about using it that feels wrong.
Sooting, yellow tipping on a flame that should be blue, or staining above an appliance are the visible signs, and they are easy to miss and easy to attribute to something else.
That is why this is worth checking deliberately rather than waiting for a symptom.
Permanent ventilation of the right size in the right place, a different appliance with different requirements, or moving the appliance to a position that works.
None of those is dramatic and most are inexpensive. A fixed vent is a small piece of work with a specified size rather than a judgement call.
It is worth raising while somebody is on the property for something else, rather than booking its own visit.
An extraction hood removes air from the room, and in a small tight kitchen that can pull against an appliance rather than help it.
It is worth mentioning if a powerful hood has been installed, particularly alongside a sealed-up room, because the two together are more significant than either alone.
This is not an argument against rangehoods. It is an argument for looking at the room as a whole.
Adding an appliance is a calculation against total demand rather than a connection. The line has a capacity and so does the meter, and in this housing both are frequently old and modest.
The input rating on the appliance plate is the number the calculation runs on, and a photograph of it is enough to start.
Where the sums do not work, appliances starve each other, and a burner that drops off whenever somebody runs a shower is nearly always this.
The pipe run and its diameter, the pressure test, the clearances around the appliance, the flue and where it terminates, and the ventilation for the room.
All of it is decided against a specification, and all of it disappears behind a wall or a cupboard on the day.
So when somebody offers to do gas work cheaply and informally, what is being discounted is the part nobody will ever be able to check.
Every gas job finishes with a compliance certificate recording who did the work, that they held a licence, and that the installation met the standard on the day.
Keep it with the property papers. It is what an insurer asks for after an incident and what a conveyancer eventually asks for at sale.
On housing that changes hands as often as this does, it is also the only thing that tells the next owner what was actually done.
Fixed price agreed before anything starts. These are indicative 2026 ranges.
Before an appliance is chosen, so you know what the room and the line will take.
Connected, tested and certified in one visit.
Priced on the run rather than by the hour.
With the compliance certificate handed over.
Made safe at any hour, with the cause established afterwards.
What you want to install, and how big the space is and whether it has been renovated. The second half is the part nobody expects.
Total demand against what the line can deliver, and the room against what the appliance needs.
Fitted to the Australian Standards and pressure tested before anything is signed off.
The Certificate of Compliance in your hand before we leave rather than in the post afterwards.
Get outside, leave the switches alone, and ring. A licensed gas fitter can be on the way immediately.
Call 1300 381 569A gas appliance burning in a room consumes air from that room, and the installation requirements account for how much air the room has and how it gets there. It is not an optional consideration and it is not about smell or extraction. It is about the appliance having what it needs to burn properly.
Because the rooms are small and they have been getting tighter. A kitchen in an older terrace was never large, and decades of renovation have generally made rooms better sealed: draught proofing, new windows and doors, gaps closed up. All of that is good for comfort and it changes the air available to an appliance.
Not reliably, which is the reason to have it assessed rather than judged. An appliance short of air does not usually stop. It burns differently, and burning differently is not something a household can be expected to identify by looking at a flame.
There are usually straightforward answers, and they are ordinary rather than dramatic: permanent ventilation to the room, a different appliance, or a different position. What does not happen is us connecting something to a room that cannot support it.
Usually, and it is two questions rather than one. Whether the supply can carry the total demand, which is a calculation, and whether the room can support the appliance, which is an assessment. Both get done before anything is installed.
Everyone outside first. No light switches, nothing electrical, no phone used indoors. Turn the supply off at the meter only if you can reach it safely, then ring from outside.
A ventilation and supply assessment is $180 to $350. An appliance connection is $200 to $500. A new gas point is $500 to $1,200. A leak test and certificate is $180 to $350.
Tell us what you want installed and roughly how big the room is. If the kitchen has been renovated in the last few years, mention that too.
Assessed, installed, tested and certified, at the figure agreed first.
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