Why You Shouldn’t Actually Clean Your Stove Until It’s Cool
If you’re a clean cook or just can’t handle a messy kitchen, you might have a habit of wiping up spills on the stovetop as soon as it comes out. While this may seem like the best way to prevent food from drying out (and therefore harder to remove later), it’s actually not good for you or your cooktop.
Here’s why you should wait for the surface to cool before cleaning, and how to do it.
Why wait until the oven cools down?
Obviously, when attempting to clean or around burners that are on or still hot, you run the risk of being burned or caught on fire by a rag, sponge, or paper towel. Also, cleaning solutions sprayed onto hot surfaces can evaporate , which isn’t great for your lungs and, frankly, may not do the job.
Cleaning agents can damage glass plate coatings when burned, leaving permanent marks, and synthetic rag fibers can melt on the surface. There is also a higher risk of breaking glass while it is hot.
What should you do instead
Burners should obviously be turned off before you try to clean around them to reduce the risk of fire or burns. Then wait at least a few minutes until the burner and the surface around it are no longer hot to the touch.
Before cleaning induction hobs and electric glass hobs, wait until the temperature sensor or hot surface indicator goes out.
Of course, exceptions can be made for major spills . If something boils over or a significant amount of food spills over your stove, move the pot or pan to a safe surface, turn off the burner, and use a cloth (less polyester is better) with warm water to clean what you can.