How to Clean Gas, Ceramic and Induction Hobs

Whatever type you have, always let the hob cool completely before cleaning, and turn it off at the controls (and for gas hobs, make sure every knob is fully off). A warm hob bakes cleaning products on and can scald you through a damp cloth.

Start gentle and work up. Warm water with a drop of washing-up liquid removes most everyday mess. Save stronger products for stubborn marks, and always check that a product is suitable for your surface before you use it.

Gas hobs have the most parts, which is why they tend to look grubby fastest. Lift off the pan supports, burner caps and burner heads (these usually just sit in place) and soak them in hot, soapy water. Cast-iron pan supports should be dried straight away to stop them rusting.

While they soak, wipe the hob surface with warm soapy water. For baked-on spills, lay a hot damp cloth over them for a few minutes to soften the residue, then work with a non-scratch scourer. Avoid getting the ignition points wet, and make sure the burners are completely dry before you put them back – a wet burner may not light properly.

Glass-topped hobs look fantastic when clean and terrible when they're not. Wipe them with a damp microfibre cloth and a little washing-up liquid, then buff dry to avoid streaks.

For burnt-on sugar, milk or food, a hob scraper with a razor blade is the tool most manufacturers recommend – hold it at a low angle and push gently. Sugary spills are worth removing as soon as the hob is cool enough, because they can pit the glass if left. Ceramic hob cleaning creams can then remove any residue and leave a protective film.

On glass hobs, a paste of bicarbonate of soda and water left on for 15 minutes, then wiped with a soft cloth, can lift light discolouration. White chalky rings are often limescale from boiled-over water; a little diluted white vinegar on a cloth usually shifts them. Rinse and dry afterwards.

Some marks are permanent – metal scrapes from pans, or pitting from sugar. No product will remove those, so don't keep scrubbing in the hope that it will.

Ten seconds after cooking saves ten minutes later:

Most hob damage comes from well-meaning cleaning. Abrasive cream cleaners and scouring pads leave fine scratches on glass that make it look permanently cloudy. Oven cleaner is too harsh for most hob surfaces and can discolour trims and seals. And bleach can mark stainless steel and enamel.

Steel wool on cast-iron pan supports is fine for some manufacturers and not others, and it can strip enamelled coatings. When in doubt, soak first and scrub second, using the gentlest tool that works.

Many hobs sit in a stainless-steel surround or have a steel splashback behind them, which shows every fingerprint and water mark. Wipe it with warm soapy water, rinse with a damp cloth and dry it along the direction of the grain. That last step is what stops streaks.

A stainless-steel cleaner or a tiny amount of a suitable polish can leave a smear-free finish, but use very little – too much attracts dust and grease. Avoid scouring pads entirely; they leave scratches that can't be buffed out.

Hobs are included in most regular cleans as a surface wipe. If yours needs more than that – soaking pan supports, scraping a glass top or degreasing the wall behind – mention it so your cleaner can allow time, or book a kitchen deep clean. Our domestic cleaning checklist shows what's usually covered on a regular visit.