Oven cleaning in Ealing, from £77

Open the oven door in a Pitshanger flat and the same two things tend to stare back: a brown haze baked across the inner glass that no cloth will shift, and a grill pan gone grey and rough, because Thames Water runs this whole corner of west London very hard. We deal with both in one morning. Oven cleaning in Ealing starts from £77 for a single oven, cleaned in a non-caustic dip-tank and ready to cook on the same day. The racks, trays and door glass drop into a heated tank in the van while we hand-clean the cavity. No caustic reek, no afternoon with the back door wedged open, and the Sunday roast goes back in the moment we leave. Ring 0333 555 2076 for a firm price in about ninety seconds.

Last updated April 2026. Covering W5 and W13 across the borough, with the W7 fringe by Hanwell, from Ealing Broadway, Ealing Common and South Ealing up through Montpelier, Pitshanger and Hanger Hill, and west into West Ealing.

What an oven clean costs in Ealing

Numbers out of the way first, since that is the reason most people call. A single oven starts at £77. The tall double sort, two cavities stacked, starts at £110. A 90cm range cooker is £114, and a two-oven AGA comes in at £143. Give us the make of cooker and an honest word on its state, and whatever we quote down the phone is what you hand over.

Because the gear travels with us, bolting an extra job onto the same visit beats calling us back for it later. Hobs run £23 to £28, gas or ceramic or induction. The extractor hood and its filter is £28. A microwave, £22. A good few people in Ealing add the hob and the hood on the spot, once they clock how shabby those look beside a freshly done oven.

No call-out fee. The price covers the products, the kit and the drive across the borough, and you settle up on the day by card or bank transfer. You also get a receipt on headed paper, which matters more than people think when a deposit is riding on it. An Ealing letting agent will want proof the oven was done properly, and a scribble on a notepad will not pass an inventory clerk.

No caustic reek, no afternoon with the back door wedged open, and the Sunday roast goes back in the moment we leave.

How we actually clean an oven

Nearly everyone in the trade owns a dip-tank. The difference between a clean that lasts and one that does not comes down to the chemistry in the tank, the parts a rushed job leaves alone, and how many ovens the technician has under their belt. Ours count theirs in the thousands. Here is how a visit unfolds.

1. First the protective sheeting goes down and we cover the worktops on either side. If the cooker was on earlier, it waits until it is stone cold before anyone touches it.
2. Out comes everything that is meant to: shelves, trays, side runners, the fan cover, and crucially the inner pane of the door. That pane unclips on most modern ovens, and the greasy fog trapped behind it is exactly why a door still looks brown after you have scrubbed the visible side raw. Hardly anyone realises it lifts out.
3. All of that drops into the van tank, a water-based non-caustic degreaser sitting at roughly 60C. Give it half an hour or so and it eats through the lot: burnt carbon, layered grease, the toffee-hard sugar stuck to a baking tray, and the chalky scale ringing the grill pan.
4. The cavity is hand-work while the parts soak. We coat the roof, back, floor and side walls in an enzyme degreaser and let it sit, so the product loosens the grime rather than your elbow. Then soft pads, fine brushes worked into the seal channel and around the element, and a microfibre buff. The fan gets the most attention, since trapped carbon there is what kills an oven early.
5. Then it all comes back: parts rinsed, dried and refitted, both sides of the glass polished, the gasket wiped, every runner slotted home the way we found it.
6. Last, a function check. We switch it on, watch the fan spin, and hand it over fit to roast in.

None of it is glamorous and we would never dress it up as such. The point is the gap between an oven that merely looks fresher and one scrubbed genuinely clean down to the bare element, the part that quietly decides how many winters the appliance has left. On the rental ovens we meet at an Ealing check-out, a fan choked with carbon is the usual reason the thing has already died, and two cleans a year cost a fraction of a new cooker and a fitting bill.

We have seen far worse.

Thames Water, scale and your oven

Ealing has a limescale problem, and ovens cop it as badly as kettles do. Thames Water supplies the whole borough and draws it through the chalk of the Thames basin, so what comes out of the W5 tap is very hard, up around 280 to 300 parts per million of calcium carbonate. Every time steam off a roasting tin or a pan of greens hits cold metal, a little more scale is left behind. Grill pans cloud over, door glass films, and the chrome on the racks turns dull and gritty under your thumb.

Grease and scale together are stubborn in a way grease alone is not. A supermarket spray is built for the grease and slides straight over the scale, which is why so many kitchens around Ealing Common end up with an oven that smells clean and still looks tired. The dip-tank takes both at once. The warm solution lifts the carbon and the calcium off the same tray in one soak, and the racks come out smooth again rather than rough.

Look your own road up on the Thames Water hardness pages if you like. We are not here to sell you a softener. The point is only this: live in Ealing and the scale is doing quiet damage to your oven on top of the grease, so a proper clean has to handle both or it has not really done the job.

Ealing kitchens and the cookers in them

You can almost date an Ealing kitchen by the cooker sat in it. In the streets north of the Broadway, the patch the agents call the Golden Triangle, the stock is big red-brick double-fronted Victorian and Edwardian houses around Mount Park Road and Mount Park Crescent, a lot of them carved long ago into flats, each with an oven taking heavy weeknight use. Walk up to Pitshanger, past the lane that was named London best high street back in 2016, and it is solid Edwardian terraces, many split into maisonettes.

Hanger Hill brings something different again: the 1930s mock-Tudor of the Hanger Hill Garden Estate, gabled and timbered, with compact original kitchens that were never built for a modern fan oven and a steamer on the side. Down towards South Ealing and the Common the mix turns to mansion blocks and purpose-built flats, and the newer apartment schemes by Ealing Broadway station come with sleek integrated ovens that look easy and are anything but, since the door glass clouds fast and the racks tuck right to the back.

Getting a tank around Ealing has its own rhythm. We work off the Elizabeth line and the District and Central platforms at Ealing Broadway, the Piccadilly and District at South Ealing and Ealing Common, and we know which side streets off the Uxbridge Road you can stop on. The local quirk worth knowing is the parking. The roads round the station fall in Ealing Council Zone W and Hanger Hill is Zone O, both controlled through the working day, so if your road is tight, say so when you book and we pick a quieter slot. Most days it makes no odds. The borough also sits inside the ULEZ, which runs every day bar Christmas, so an old diesel left outside your flat is a daily charge whether we are there or not.

You can almost date an Ealing kitchen by the cooker sat in it.

What the price includes

Every line below is baked into the standard price, not a surprise add-on once the technician is in your kitchen.

• The oven taken fully apart and put back together again.
• Shelves, trays, runners, the fan cover and the inner door pane all soaked clean in the tank, along with any range trivets and burners.
• An enzyme scrub of the whole cavity: roof, floor, back, sides, fan, element and the seal channel.
• Glass cleaned on all four faces, inner pane and outer.
• Hinges checked and the rubber gasket wiped down.
• Knobs, the fascia and the front of the door left clean.
• A working test on the way out, and a cooker you can use straight away, since nothing has to burn off first.
• Products, equipment and the mileage round Ealing, all in the quoted figure.

And the part that will not sit on a tidy list: a satisfaction and re-clean guarantee. If something is not right, flag it to the technician before they pack up and it gets sorted on the spot. Spot it after we have gone and one call brings us back. In over ten years it rarely comes to that, but the guarantee means you are not taking it on trust.

How booking works

One quick call does it. Dial 0333 555 2076, say what kind of cooker you have, how grim it has got, whether you want the hob or extractor doing too, and which days work for you. The quote comes back there and then, usually within a couple of minutes, and we pencil you in. Prefer it in writing? Drop a line to [email protected] instead.

Most Ealing oven jobs land within three to five days, and midweek there are often same-day or next-day slots. Month-end is the busy stretch, when move-out cleans stack up across the borough, so if you are cleaning for an inspection, give us a week where you can. On the day a liveried van turns up with the tank aboard, and you can stay, head to work, or get on in another room. Expect some scrubbing noise and no chemical smell. We test it, show you the result, take payment, and leave you an oven fit for a Sunday roast. Not sure how bad yours is? Send a photo over the phone and we quote it properly.

We are Monster Cleaning Ltd, registered at 255 Upper Richmond Road West, SW14 8QS, and Ealing is one of the boroughs our vans run in week in, week out.

Other cleaning we do in Ealing

Oven cleaning is one slice of what we cover across the borough. The jobs people most often pair with it:

• end of tenancy cleaning in Ealing, where the oven is the most-flagged line on the inventory and is built into every booking as standard.
• Carpet cleaning in Ealing, often done on the same visit when a flat is being turned round between tenants.
• Domestic cleaning in Ealing, the regular weekly or fortnightly clean, with an oven added on top once or twice a year.

If you want the full detail of how the dip-tank method works and what it handles, the oven cleaning overview walks through it across all our areas.

Frequently asked questions

How much does oven cleaning cost in Ealing?

Single ovens start at £77, doubles at £110, and a 90cm range cooker at £114. A two-oven AGA is £143. Bolt anything on to the same visit and it is cheaper: hobs £23 to £28, an extractor hood £28, a microwave £22. We confirm the figure by phone before setting off, so what you pay on the day is exactly what was quoted.

Which parts of Ealing do you cover?

All of it. Ealing Broadway, Ealing Common and South Ealing, up to Pitshanger and Hanger Hill, and across to West Ealing and the Hanwell border. If your postcode starts W5 or W13, or the W7 edge by Hanwell, you are well inside the patch. Ring with your postcode and we confirm in seconds.

Can I cook in the oven the same day you clean it?

Yes, the minute we drive off. The dip-tank is non-caustic and water-based, so there is no caustic smell to burn off and nothing to wait for. A roast can go straight back in. That is the main reason Ealing customers pick us over a supermarket spray and an afternoon with the windows open.

Ealing is on hard water. Is that bad for my oven?

It does more harm than people expect. Thames Water draws this part of west London through chalk, so it comes out of the W5 taps very hard, up near 280 to 300 parts per million of calcium carbonate. Scale builds on grill pans, door glass and any metal that meets steam. We lift the scale as well as the grease, and the tank does both off the racks without scratching them.

Will the controlled parking zone be a problem?

Rarely, but flag your road when you book. The streets round the station sit in Ealing Council’s Zone W, and Hanger Hill is Zone O, both controlled during the working day. We carry what we need from the van to the door, so a short walk from a side street is no bother. If parking is tight on your road, tell us and we plan the slot for a quieter hour.

How long does an oven clean take?

A single oven is about 90 minutes. A double runs closer to two hours, a 90cm range two to two and a half. An AGA can take a half-day, given its size and the enamel. We give you a realistic time on the phone so you can plan the day around it.

Is the method safe for the oven and the kitchen?

Yes. The tank is warm and water-based, kept well below the heat that warps metal or lifts a coating, and the cavity products are enzyme-based and safe on enamel. Most of the real damage we meet in Ealing ovens came from years of caustic spray stripping the enamel, or wire wool scratching the glass. We use neither.

Do you clean the racks, trays and door glass as well?

Yes, everything removable lifts out and goes into the tank: shelves, trays, side runners, the fan cover. We also part the door and clean between the panes, the very spot where that wipe-proof brown film hides. Every piece is refitted just as it started.

Do you clean self-cleaning and pyrolytic ovens?

Yes, and a fair few Ealing owners of them still book us. The pyrolytic cycle bakes the cavity to ash but leaves the door glass, the racks and the fan cover untouched, and does nothing for the hob or the extractor. Most owners run the cycle now and again and have us in once a year for the rest.

Can you do the oven as part of a move-out clean?

Yes. On an end of tenancy clean the oven is the line a check-in clerk looks at first, so it is built into every booking as standard. You also get a receipt on headed paper, which an Ealing letting agent will want before a deposit goes back. Book the move-out and the oven, hob and extractor are handled together.

Is Monster Cleaning a real, insured company?

Yes. We are Monster Cleaning Ltd, Companies House number 9919639, trading since 2014, with a satisfaction and re-clean guarantee on every job. Our Trustpilot sits at 3.1 out of 5 across 128 reviews, which we would rather show you straight than dress up. Insurance papers go to landlords and managing agents on request.