Kitchen Range Hood Experts Warn Viral Cleaning Hacks Could Do More Harm Than Good
Social-media range hood cleaning tips may damage filters and finishes, CopperSmith says
Homeowners using bleach, heavy degreasers or dishwasher cycles to clean kitchen range hoods could reduce ventilation performance or damage components, according to architectural metalwork company CopperSmith®.
The company said interest in range hoods has increased alongside kitchen renovation research. Its analysis of Google search data through Glimpse found that “range hood” drew about 136,000 U.S. searches a month in July, up 42% from a year earlier. Searches for “range hood kitchen” rose 51% year over year to about 25,000 monthly searches.
CopperSmith founder Ryan Grambart said social-media cleaning videos can overlook manufacturers’ maintenance guidance and the risks of introducing liquids into electrical areas.
Among the practices the company advises against are soaking metal grease filters in bleach and spraying degreaser directly into the hood’s internal housing. Bleach may not effectively remove cooking grease and can harm aluminum filters or protective coatings over time, CopperSmith said. The company recommends warm water and dish soap or a manufacturer-approved degreaser for filters.
Cleaning products should not be sprayed into motor housings, electrical components or fan assemblies, Grambart said. Instead, users should remove washable filters and clean accessible surfaces, while following the appliance maker’s instructions.
CopperSmith also cautioned against assuming all filters can be washed in a dishwasher. Some manufacturers permit dishwasher cleaning, but hand washing may be required for certain filters, decorative finishes and handcrafted hoods.
The company said grease filters generally should be cleaned every one to three months, depending on cooking frequency, rather than waiting until visible grease accumulates. Dirty filters can restrict airflow before they appear clogged, it said.
Other maintenance issues cited by CopperSmith include replacing charcoal filters in recirculating hoods, running ventilation before cooking and for 10 to 15 minutes afterward, and checking that ductwork is not blocked or excessively long. An undersized hood can also capture less smoke, steam and grease from the cooking surface, the company said.
CopperSmith, which makes custom metal range hoods and other architectural metal products, said regular maintenance can help preserve airflow and reduce grease and moisture buildup on kitchen cabinets, walls and other surfaces.