Filters stop grease on its way toward the blower and ducts. When they fill, airflow drops and grease can drip, so the cleaning interval depends on how you cook rather than on the calendar.
How often
- Light cooking: roughly every month or two.
- Frequent frying, searing, or wok cooking: every couple of weeks.
- Whenever you see grease beading on the underside or a heavy smell.
- After a holiday meal or a long session of high-heat cooking.
How to clean
Lift out the filters and let them sit in hot, soapy water with a degreasing detergent. Work a soft brush over them lightly, flush with clean water, and wait until they are completely dry before they go back. Check that each sits seated and flat, since a loose filter lets air bypass it. Cleaning also gives you a chance to look at the light covers and the metal around the opening for drips that signal a backed-up duct.
What cleaning will not fix
If the hood still sounds weak with clean filters, look at the duct cap outside, the damper, and the blower. Grease-soaked insulation or a stuck damper can reduce flow even when the filters are spotless.
Handling the grease you collect
Dispose of the rinse water so grease does not harden in a drain, and wipe the filter housing with a degreaser. Check the drip cup if your hood has one. A habit of looking at the underside of the hood when you clean the filters helps you catch problems early.
A dishwasher-safe label on a filter does not always mean a good idea, since harsh detergents can pit aluminum. Hand-washing is gentler and usually enough.
We inspect the damper, blower, and light circuit in one visit. See range hood repair and the communities we cover.