Pull the control knobs off and clean the fascia behind them, because that is the area inspections find and nobody else does. Identify the surface from the rating plate rather than the model name, since Euromaid's range turns over quickly.
Euromaid hobs sit in Sydney rentals in enormous numbers, second only to Chef, and they are almost always cleaned against a date rather than to a personal standard.
That changes what matters. It is less about method and more about knowing where the marks are counted.
The knobs come off, and what is behind them counts
This is the single most useful thing on this page.
On the gas and older ceramic models the control knobs pull straight off. Behind each is a spindle passing through the fascia, and around that spindle is a ring of grease that has been accumulating since the appliance was installed.
It is completely invisible with the knobs in place, which is why it survives every clean the hob has ever had, including every clean by every previous tenant. And agents know to look, because it is the reliable indicator of whether a kitchen was actually cleaned or merely wiped.
Pull them off, wash them in warm soapy water, dry them, and clean the fascia underneath with a cloth rather than a spray, keeping liquid away from the spindle itself. Push them back on square, because a knob seated at an angle sits proud and reads as careless from across the room.
Identify from the rating plate
Euromaid's range turns over faster than most, so a model name from five years ago frequently returns nothing useful. The rating plate, usually on the underside of the hob, carries what actually cross-references to parts. Photograph it while you are down there.
The rest of the surface
Whether the hob is gas with enamelled trivets or a glass surface, our cooktop cleaning guide covers the method. On a rental the parts that get inspected beyond the knobs are the edge trim where spills collect, the trivets if it is gas, and the glass itself if it is not.
The Euromaid oven below is usually assessed at the same time, and our end of lease oven cleaning page covers what Sydney agents actually ask for.
Why a Euromaid hob is usually worse than it looks
There is a specific reason these appliances are in poorer condition than an equivalent hob in an owner-occupied kitchen, and it has nothing to do with the Euromaid itself.
A tenant cleans to a standard set by an inspection, which happens quarterly at most and looks at the visible surface. An owner cleans to a standard set by looking at their own kitchen every day. Over a five year tenancy those two standards diverge a long way, and the Euromaid hob accumulates in exactly the places an inspection does not reach: under the trivets, behind the knobs, and along the edge trim against the wall.
The consequence is that the first genuine clean on a Euromaid that has been through two or three tenancies takes considerably longer than the appliance's age would suggest, and it is worth quoting and expecting on that basis rather than being surprised by it.
The upside is that there is nothing on a Euromaid you can ruin by being thorough. It is plain enamel and plain steel throughout, with no coating to protect and no premium finish to dull.
What actually goes wrong
A greasy ring behind the knobs, found by an agent rather than by the tenant.
A hob wiped rather than cleaned, which is obvious to anyone who has looked at a few hundred of them.
Rusted trivets, dried by air rather than by hand.
A scourer used on glass in the last hour before an inspection, which leaves permanent haze and makes things worse rather than better.
Should you do it yourself?
Do it yourself if there is time and the appliance has had reasonable use.
Get someone in if there is a bond involved and the hob has been through several tenancies without anyone taking the knobs off.