How to Clean a Kitchen From Top to Bottom, in Order
Work from high to low and dry to wet, and a full kitchen clean takes less time and gives better results.
A kitchen clean goes faster when the order is right. The basic rule: work from top to bottom and from dry to wet, so crumbs and drips fall onto surfaces you have not cleaned yet.
Before you start
Gather a bucket, a spray bottle of all-purpose cleaner, a few microfiber cloths, a scrub sponge, a trash bag and a vacuum or broom. Open a window or turn on the vent fan. Follow label directions for every product, and never mix cleaning products.
The order
- Clear and declutter. Throw away expired food, move dishes to the sink and clear counters so you can reach every surface.
- Wipe the high spots. Dust the tops of cabinets and the fridge, light fixtures and the range hood exterior with a dry or slightly damp cloth.
- Clean cabinet fronts and handles. Use a lightly dampened cloth and mild cleaner. Handles collect the most grime, so give them extra attention.
- Tackle the appliances. Wipe the microwave inside and out; heating a bowl of water for a few minutes first loosens splatters. Clean the stovetop according to its type, and wipe the fridge door and handle.
- Do the counters and backsplash. Spray, let the cleaner sit for the time on the label, then wipe. Use a cleaner that is safe for your countertop material, especially natural stone.
- Scrub the sink. Clean the basin, faucet and drain area. The faucet handles are touched constantly.
- Sweep and mop the floor last. Vacuum or sweep first, then mop with a cleaner suited to your floor type.
Keep it that way
A two-minute daily habit does most of the work: wipe the counters and stovetop after dinner, empty the sink and run the dishwasher. Wash dishcloths and replace sponges often, since they can hold bacteria.
Tip: Check the care instructions for stainless steel, stone and wood surfaces before using anything abrasive. A gentle approach prevents scratches that are hard to fix.