Why it matters
A cooker hood traps grease from cooking before it settles on cupboards, walls and ceilings. As the filters fill up, airflow drops, the motor works harder and the grease that does get through ends up as a sticky film across the kitchen. A clean hood works better and is quieter.
There's also a safety angle: a heavy build-up of grease close to the hob is something you don't want, so regular cleaning is sensible.
Work out which filters you have
Most hoods have one or both of these:
Metal grease filters
Usually aluminium or stainless-steel mesh panels on the underside of the hood. They clip out and are designed to be cleaned and reused. Many can go in the dishwasher – check the manual, as some aluminium filters can discolour.
Charcoal (carbon) filters
Found on recirculating hoods that don't vent outside. They absorb cooking smells and most need replacing rather than washing, typically every few months depending on how much you cook. A few models have washable carbon filters – again, the manual will tell you.
How to clean metal grease filters
Switch off the hood at the mains or isolator first. Remove the filters and soak them in very hot water with washing-up liquid or a spoonful of bicarbonate of soda for 15–30 minutes. Scrub gently with a soft brush, working with the mesh rather than against it, rinse and leave to dry completely before refitting.
If the dishwasher is allowed, place filters upright on the bottom rack and run a hot cycle on their own – grease can redeposit on other items.
Cleaning the hood itself
Wipe the inside of the hood, where the filters sit, with warm soapy water. Grease collects in corners and around the lights. Then clean the outside according to the finish:
- Stainless steel: a little washing-up liquid on a microfibre cloth, wiping along the grain, then buff dry. A dedicated stainless-steel cleaner can remove smears.
- Glass: warm soapy water, then a glass cleaner or a damp microfibre cloth to finish.
- Coloured or coated finishes: mild soapy water only – avoid abrasives.
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How often to clean it
As a rough guide, clean metal filters every month or two if you cook most days, and wipe the outside of the hood weekly. If you fry a lot, monthly filter cleaning is a good habit. Replace charcoal filters as often as the manufacturer recommends.
Signs your filters need attention
You don't need to wait for a fixed date. If the hood feels tacky to touch, the light looks dimmer than it used to, steam hangs around the hob after cooking or the fan sounds louder on the same setting, the filters are probably clogged.
Recirculating hoods give another clue: cooking smells linger instead of clearing. That usually means the charcoal filter has reached the end of its life and needs replacing rather than cleaning.
Degreasing the cupboards around it
Grease that escapes the hood settles on the nearest surfaces – the tops of wall cupboards, the sides of the hood housing and the ceiling above the hob. It often goes unnoticed until you run a finger across it.
Warm water with a few drops of washing-up liquid cuts through most of it. Work in small areas, rinse your cloth often and dry the surface as you go. On older, heavily greased kitchens, a degreaser suitable for your cupboard finish may be needed; test it on the inside of a door first, as some finishes dull easily.
When to call in help
If the hood hasn't been touched for years, the grease can be thick and stubborn, and kitchen cupboards nearby will usually need degreasing too. That's a typical job for a kitchen deep clean. Ducting inside the wall is a different matter – in homes it's rarely cleaned, and in commercial kitchens it's specialist work.
