How to Clean and Care for a Bertazzoni Range Cooker

Most damage to a premium range cooker is done by cleaning it wrong, not by cooking on it. Here's the approach that keeps one looking new.

The one habit that matters

Wipe spills while the cooker is still warm, not after they've set. Warm spills lift with a damp cloth. Cold, baked-on spills need scrubbing, and scrubbing is what damages finishes, seals and brass.

Everything below is secondary to that.

Stainless steel

Wipe with the grain, not against it or in circles. Warm soapy water and a soft cloth handles daily marks. Dry immediately — water left to evaporate is what leaves the spots people blame on the steel.

Avoid: abrasive pads, bleach-based cleaners, anything gritty. A dedicated stainless cleaner used sparingly will restore lustre, but daily use isn't necessary.

Gloss colour finishes

Red, orange, yellow, black and white gloss panels are the easiest surfaces here — a damp microfibre cloth and a dry buff is usually all they need.

Avoid: solvents, oven cleaner overspray, and abrasive creams. Gloss shows swirl marks from circular scrubbing, so wipe in straight lines and finish with a dry cloth.

Gloss black shows every fingerprint. That's the finish, not a fault — plan on a quick wipe most days if it matters to you.

Carbonio

The textured surface is the most forgiving in the range and needs the least attention. Damp cloth, dry off. Don't be tempted to use polish or wax to restore shine — the finish is deliberately matt.

Brass burners

Let burner caps cool, then wash by hand in warm soapy water. Dry fully before replacing — trapped moisture causes marks and can affect ignition.

For baked-on residue, soak rather than scour. Avoid abrasive pads and harsh chemicals; both dull brass. Check your manual before putting caps in the dishwasher, and even where it's permitted, repeated cycles dull the finish faster than hand washing.

Make sure burner ports are clear and caps are seated correctly before relighting. A misaligned cap gives an uneven flame.

Induction glass

The main advantage of induction: the glass barely heats, so spills rarely bake on. A damp cloth handles most of it.

For anything stubborn, use a dedicated ceramic hob cleaner and a proper hob scraper held at a shallow angle. Deal with spilt sugar or melted plastic immediately, even while hot — those can permanently mark the glass if left.

Never use abrasive pads or scouring powder on induction glass.

Oven interiors

Follow your manual for the cleaning system on your model. As a general rule, don't spray oven cleaner near door seals, control panels or the glass edge — the chemicals degrade seals and can creep behind trim.

Remove shelves and runners to clean them separately rather than working around them.

Door glass and seals

Clean glass with a non-abrasive cleaner. Check seals periodically: if the door no longer closes with a slight resistance, or you can feel heat escaping at the edges, the seal has compressed. It's a cheap early fix and an expensive late one — a failing seal costs you energy and cooking consistency long before it's obvious.

Knobs and trim

The Professional Series metal knobs are part of the look, and the area around them is where grease accumulates. Wipe around and behind them regularly. Don't soak the control panel or let liquid run down behind the knobs — that's the route to the electronics, which are the components most likely to fail on any modern cooker.

The extraction connection

Good extraction is a cleaning strategy. Grease-laden air is what degrades control panels, seals and finishes over years. A properly sized hood, or an Air-Tec model with extraction built in, does more for the cooker's longevity than any cleaning product. See our extraction guide.

More on what wears out and when in how long do range cookers last.