Whatever you clean it with, you cook with.

The stovetop is the one surface in your kitchen you actively heat up while cooking. Whatever you cleaned it with last night is still there in trace amounts, and heat activates chemical residue. Fumes released back into the air you’re breathing. Traces carried up into the pan by convection. Steam leaves nothing behind. This fortnight, Oskar cleans a stovetop with micro-dry steam. Heat and pressure lift off cooked-on grime, evaporate cleanly, and leave no residue to reactivate the next time the burner comes on.

Get in close to disinfect

Held close, steam is hot enough to disinfect on contact. Held further back, it just cleans. On a stovetop, where raw meat juices and food splatter land regularly, get the lance in tight while you steam. Same movement, actually sanitised surface.

Watch the episode on YouTube