Probably the hardest area in the kitchen to kasher properly is the sink. The way to kasher the sink: One cannot kasher their sink unless it is made of stainless steel. 1) Do not use hot water in the sink for 24 hours prior to kashering. 2) Clean sink thoroughly. 3) Boil water. 3) Pour boiling water directly on every surface of one’s sink. Allowing the water to flow from one side of the sink to another does not suffice.
Refrigerator: All shelves and surfaces should be cleaned thoroughly. If it is difficult to clean shelve (due to ridges etc.) or it is an area which food touches directly (like a vegetable/fruit drawer) then one must line that area. Otherwise, no lining is necessary.
Any chameitz food that needs refrigeration should ideally be finished before Pesach. If that is not practical, one must place the food in a specific area and cover it in a way that is not so easy to access the food.
One should clean the entire stove top area thoroughly. The way to kasher the burners is as follows:
Electric – The burners should be lit until they glow red.
Gas – Turn stove top on for five minutes. The grates should be placed inside the oven with the oven at a high heat for forty minutes. The burner pans should be kashered, either in the same fashion as the grates/ by covering them with foil/ or the same way you kasher the sink.
Corning – Put the stove on the maximum setting for ten minutes.
In the stove tops listed above, one should either lightly blow-torch the area between the burners or the area must be covered (foil is a safe cover to use).
Glass top – One should put the burners on high and pour hot water over the other areas. Even after kashering, if one has a glass top stove, one should not place any food or pots in between the burners over Pesach.
Whether one can properly kasher microwaves and dishwashers for Pesach are a matter of much debate. I would therefore highly discourage doing so. There are those who rule leniently in this matter and therefore if someone feels like they need to have their microwave or dishwasher, please follow up with me via email/ call for the details as to how to do so.
Kashering ovens for Pesach –
In a regular oven one must clean all surfaces (including thermostat, window, corners, door edges, etc.). One should use a caustic cleaner such as Easy-Off to remove spots that are difficult to remove. If one uses Easy-Off twice and the spot still does not come off one need not worry about it. After cleaning the oven and racks thoroughly one should set the oven to its highest setting for 40 minutes. The broiler pan cannot be kashered but should still be cleaned thoroughly or removed.
In a self clean oven one must remove all visible food and set oven for self-clean with racks inside.
As with all kashering the oven may not be used for 24 hours prior to kashering.