Guide: How to Deep Clean a Kitchen

Difficulty: Medium Time Required: 3–4 hours

A deep kitchen clean goes beyond daily wiping—it tackles built-up grease, hidden grime, and neglected areas that regular cleaning misses. Done every 1–3 months, deep cleaning removes bacteria, prevents pest problems, makes appliances work better, and restores your kitchen to like-new condition. This systematic approach ensures you don't miss spots while making the job manageable instead of overwhelming.

What You'll Need

Materials:

• All-purpose cleaner or vinegar-water solution (1:1 ratio)
• Degreasing cleaner or dish soap
• Baking soda
• Microfiber cloths or cleaning rags
• Scrub brush or old toothbrush
• Sponges (non-scratch)
• Rubber gloves
• Bucket or large bowl
• Trash bags
• Step stool or ladder
• Vacuum with hose attachment
• Mop and floor cleaner

Prerequisites:

• 3–4 hours of uninterrupted time
• All dishes washed and put away
• Counters cleared of items
• Basic understanding of appliance cleaning requirements
• Willingness to get into corners and behind appliances

Step-by-Step Instructions

Step 1: Clear and declutter all surfaces first

Remove everything from counters, including small appliances, dish racks, and decorative items. Take items off the refrigerator front. Empty the dish drainer. Clear surfaces let you clean thoroughly instead of working around obstacles. Sort items as you go—trash expired food, relocate non-kitchen items, and consolidate duplicates.

Step 2: Start with the refrigerator interior

Remove all food, checking expiration dates and tossing anything spoiled or expired. Take out removable shelves and drawers, washing them in the sink with dish soap and hot water. Wipe down interior walls, door shelves, and gaskets with all-purpose cleaner or vinegar-water. Clean the drip pan underneath if accessible. Replace food, organizing as you go.

Step 3: Clean the oven and stovetop thoroughly

For the oven, apply oven cleaner following product directions, or make a paste of baking soda and water, spreading it inside (avoiding heating elements). Let sit overnight, then scrub and wipe clean. For stovetops, remove burner grates and knobs, soaking in hot soapy water. Scrub the stovetop surface with degreaser, paying attention to burnt-on food around burners.

Step 4: Tackle the microwave inside and out

Fill a microwave-safe bowl with 1 cup water and 2 tablespoons vinegar. Microwave on high for 3–5 minutes until steam builds up. Let sit 2–3 minutes, then wipe the softened grime easily with a cloth. Clean the turntable in the sink. Wipe exterior surfaces, including the often-forgotten top, sides, and door handle.

Step 5: Clean inside cabinets and drawers

Empty one cabinet or drawer at a time. Wipe interiors with all-purpose cleaner, getting into corners where crumbs accumulate. Check for expired items or things you don't use—purge as you go. Wipe down items before returning them. Organize logically: frequently-used items in easy-reach spots, heavy items on lower shelves.

Step 6: Degrease cabinet fronts and hardware

Kitchen cabinets accumulate sticky grease film from cooking. Spray degreaser or use dish soap on a damp cloth to wipe all cabinet faces, drawer fronts, and handles. Pay special attention to areas near the stove. Use an old toothbrush for grooves and decorative details. Wipe with clean water to remove residue, then dry.

Step 7: Scrub countertops and backsplash

Clear, spray, and scrub all counter surfaces with appropriate cleaner (stone needs special cleaner; laminate can use all-purpose). Clean from back to front, working crumbs toward the edge. Scrub grout lines in tile backsplashes with baking soda paste and an old toothbrush. Wipe down the backsplash area—grease spatters reach higher than you think.

Step 8: Clean the sink and faucet

Scrub the sink with baking soda or sink cleaner, including the often-forgotten rim where sink meets counter. Clean the drain and disposal by pouring 1/2 cup baking soda followed by 1 cup vinegar, waiting 10 minutes, then flushing with hot water. Scrub faucet and handles, removing hard water deposits with vinegar. Polish with a dry cloth.

Step 9: Move appliances and clean behind/underneath

Pull out the refrigerator, stove, and any movable appliances (unplug first if needed). Vacuum or sweep the floor underneath—crumbs attract pests. Wipe down appliance sides and backs. Vacuum refrigerator coils (usually at the back or underneath) to improve efficiency. Check behind the stove for forgotten spills. Clean the floor before pushing appliances back.

Step 10: Finish with floors and final details

Sweep or vacuum the entire floor, getting into corners and under cabinets. Mop with floor cleaner appropriate for your floor type. While floors dry, wipe down light switches, handles, and any areas you touched while cleaning. Take out the trash and replace the liner. Return only the items you use regularly to the counters.

Common Mistakes to Avoid

• Cleaning top to bottom instead of bottom to top: Always start with lower areas in each zone so you're not knocking dirt onto already-cleaned surfaces. Exception: when cleaning the full kitchen, start with upper cabinets and work down—but within each appliance or area, work low to high.
• Using abrasive cleaners on the wrong surfaces: Steel wool and abrasive cleaners scratch stainless steel, glass cooktops, and some countertops. Always use non-scratch sponges on delicate surfaces. Test new cleaners in hidden spots first. When in doubt, start with the gentlest cleaner.
• Putting items back before surfaces are completely dry: Wet surfaces trap moisture under items, creating perfect conditions for mold and bacteria. Let counters, shelves, and drawers dry completely before replacing items. This extra 10 minutes prevents future problems.
• Forgetting to clean cleaning tools: Dirty sponges and cloths spread bacteria instead of removing it. Replace sponges every 2–3 weeks or sanitize them by microwaving damp sponges for 2 minutes. Wash cleaning cloths in hot water after each deep clean session.
• Not maintaining between deep cleans: Deep cleaning is harder if you never do basic maintenance. Wipe counters daily, clean spills when they happen, and do a 10-minute nightly kitchen reset. Regular maintenance means deep cleans tackle accumulated grime, not months of neglect.

Pro Tips

• Use the dishwasher for more than dishes: Dishwasher-safe items like stove knobs, microwave turntables, refrigerator shelves (check first), and even some small trash cans can go through the dishwasher. Let the machine do the work while you clean other areas.
• Create a rotation schedule for deep cleaning: Instead of a 4-hour marathon, deep clean one zone per week: Week 1—appliances, Week 2—cabinets and drawers, Week 3—surfaces and walls, Week 4—floors and baseboards. This makes deep cleaning manageable year-round.
• Steam clean for chemical-free sanitizing: A handheld steam cleaner ($30–80) sanitizes surfaces, loosens grime, and degreases without chemicals. Perfect for grout, stovetops, and areas where food is prepared. The high temperature kills bacteria naturally.
• Line shelves and drawers with washable liners: Shelf liners protect surfaces and make future cleaning easier—pull out and wash liners instead of scrubbing fixed surfaces. Cut liners to fit exactly, creating custom protection for shelves and drawers.
• Take before photos: Photograph your kitchen before starting. The before-and-after comparison is satisfying and motivates you to maintain the results. Photos also remind you what "clean" looks like when standards slip over time.

Related Skills

• How to Create a Cleaning Schedule
• How to Build a Cleaning Kit From Scratch
• How to Clean a Bathroom Like a Pro
• How to Organize a Small Space