As Dishwashers take over more kitchens across India: Here are the dos and don'ts you should not miss

The dishwasher is a precision tool. Used right, it works well and lasts for years. If not handled well, it gives poor results, spoils utensils, and needs early repairs. The stakes are higher for Indian households. You might need a cooker, a tadka pan and a serving bowl for a simple dal. If you have more than three people in the family, the pile grows fast, and so does the temptation to cram in two more things. That is what these rules are for.The wrong detergent, an overloaded rack or a cast-iron kadai can ruin a dishwasher's performance, and sometimes the machine itself. Here is what to do, what to avoid, and why each rule matters.Start with detergent, where most users go wrongDishwashers need dishwasher-specific detergent. Regular dishwashing liquid produces huge amounts of foam, which can overflow and damage the machine.Do use:Tablets or all-in-one podsDishwasher gel, liquid or powder, placed in the dispenser (never sprinkled loose)Rinse aid in its separate compartment, for streak-free dryingDishwasher salt, if you live in a hard-water areaNever use:Regular dishwashing liquidHand soap, body soap or laundry detergentBaking soda or vinegar as a routine wash (an occasional rinse is fine)More detergent than recommended, since extra soap leaves residue and does not clean betterIndustry voices say the same. Praveen Gusain, Vice-President & Business Head, Kitchen Products at LG says:"When using a dishwasher in an Indian kitchen, the right loading and care practices can make a significant difference to cleaning performance. Do scrape off large food particles before loading and arrange items such as oily kadhais, pressure cookers, plates and bowls so that water can reach all surfaces. Avoid overloading the racks or placing utensils in a way that blocks the spray arms. There is also no need to manually pre-wash and soak every dish, particularly when using a dishwasher with steam-cleaning capabilities.It is important to use dishwasher-specific detergent and, where applicable, dishwasher salt and rinse aid. This is particularly relevant in areas with hard water, where salt can help manage mineral build-up. Rinse aid can support better drying and help minimize water spots. Consumers should also regularly clean the filter and spray arms and leave the dishwasher door slightly open after a cycle to allow the interior to dry."Know what goes in and what stays outGetting this wrong is the fastest way to damage your utensils, so check before you load.Safe to wash:Stainless steel thalis, katoris and dabbasSingle-piece steel kadais and steel tawasMetal pressure cooker bodiesAll cutlery and ladlesGlasses, ceramic cups and heat-resistant glassMelamine plates (on a cool or normal cycle)Food-grade plastic marked PPNon-stick cookware with an intact coatingHand wash only:Cast iron kadais, tawas and cookwareCopper, brass and aluminium vesselsPressure cooker rubber gasketsScratched non-stickWooden ladles and spatulas, and items with wood or bone handlesCrystal glasswareTerracotta and clay potsThin plastic containers, which can warpLoad it smartlyHow you load matters as much as what you load. Water has to reach every surface, so every rule below is about letting it circulate.Scrape, don't rinse. Remove solid food and thick masala, then load. Pre-rinsing wastes water, time and detergent.Angle bowls and katoris face down, so they don't pool water.Load the kadai face down at an angle on the bottom rack.Stand thalis upright in the plate slots.Keep glasses inverted in the cup holders, and make sure they don't touch.Leave gaps so water can circulate. Packed racks mean poorly cleaned dishes.Check the spray arms spin freely before you start, and don't let any utensil block them.Keep large items off the top rack, and never place sharp knives point-up.Pick the right cycle, and read the energy labelMany people choose a short cycle to save water or electricity and then fill the machine to the top. The result is dishes that are hardly washed and need a second washing, so nothing is saved. Match the cycle to the soiling – heavier oily loads need the intensive or heavy-duty setting, but lightly soiled loads can use a faster cycle. Let the cycle do its job. The wash water is usually heated to about 120 to 140 degrees Fahrenheit, which helps to break down grease.When you buy or use a machine, look at its energy label. If it carries a BEE star rating, more stars indicate a more energy-efficient appliance, so compare ratings across models before you buy. For everyday loads, an eco-friendly cycle is usually the efficient choice, as long as the soiling is light. Keep the intensive setting for greasy kadais and cookers.The hard-water tip for Indian kitchensIf your city has hard water, as most cities in Gujarat, Rajasthan and Maharashtra do, use dishwasher salt in the salt compartment. Hard water leaves white mineral deposits on steel utensils. Salt softens the water inside the machine and prevents this. It is separate from detergent and needs a refill every few weeks.What it costs to run, compared with hand-washingA dishwasher uses less water than hand washing, and conserves energy and household labour. That is doubly important in an Indian home where cooking means many pots. The savings only come if you do full loads, don’t pre-rinse and don’t have to rewash because of overloading or the wrong cycle. An almost empty load wastes the water and power you were trying to save. Wait until the machine is full.There is also a cost that never shows up on a bill: the hours spent scrubbing oily utensils after every meal.Maintain it like any other applianceManufacturer guidance generally points to the following routine. Skipping it is the most common reason a good machine starts to underperform.Do:Clean filter every 2 to 4 weeksWipe door seals once a month with a damp clothRun an empty hot cycle with dishwasher cleaner monthly.Top up rinse aid monthly.Check the spray arm holes & remove clogs with a toothpickAfter a cycle, leave the door slightly open so the inside can dryDo not:Ignore the filter; clogs decrease cleaning efficiencyIf you have to open the door mid-cycleLeaving wet dishes sitting for hours after the cycle is finishedIgnore error codes. Look at the manual right now.The bottom lineMost dishwasher problems stem from the same few habits: the wrong soap, an overloaded rack, an item that should have been hand washed, and a filter that hasn't been cleaned. Fix those four and the machine can save hours of scrubbing every week for years to come.You use AI every day. Now get your AI Quotient. Take the AIQ test.