• Why Natural Gas
• Outdoor Living
• Buying a Grill
• Cook Top or Stove Top
• Ovens
• Cleaning Your Gas Cook Top and Ovens

You can avoid cooking-on food spills by immediately turning off the flame and wiping off the outside of the pan then moving the pan to another burner to finish cooking. When the soiled burner cools down a little, it should clean up with a damp cloth. You should wipe the burners clean after each use as well to make sure any grease or oil residues are removed. Don’t use petroleum-based cleaners on the burners. Instead use non-abrasive plastic pads and non-abrasive cleaners.

For the oven, it’s best to follow the manufacturer’s instructions for cleaning. Self-cleaning ovens are the easiest naturally, but you can make them more efficient by wiping up spills as they occur. After you run the cleaning cycle and the oven has cooled, remove the light ash residue with a damp cloth.

For a standard porcelain enamel interior that must be cleaned by hand, again prevention is the best method. For easier cleaning, wipe up spills before the oven is entirely cool, but not while it is hot. In most cases, a fine steel wool pad with warm sudsy water will do the job. Soil is also easier to remove if you put a small glass or enamel container of household ammonia in the oven for several hours or overnight before washing. If the oven is extremely dirty, you may have to use a commercial cleaner. Be sure to read and follow directions.

For your gas broiler, it’s a good idea to pre-heat the broiler for 10 minutes and the broiling pan for three to five minutes, and then brush whatever you’re cooking with oil before putting it on the pan to keep it from sticking. Don’t line the broiler pan with aluminum foil since it will prevent proper drainage of grease and increases spattering and smoking. When you’re finished remove broiler pan and grid from range as soon as broiling possible; sprinkle the hot pan and grid with liquid detergent; and cover with a damp cloth or paper towel to steam off the food.