The way you load your dishwasher has a bigger impact on cleaning results than most people realize. While some households follow a precise system, others simply toss dishes in without much thought, and that difference shows up in the final results. Poorly cleaned dishes with leftover food residue are one of the most common frustrations tied to dishwasher use, yet the fix is often simple. According to dishwasher expert Andrew Laughlin and appliance repairman Steve Neale, a few straightforward adjustments can completely transform how well your machine performs.
One of the most persistent myths is that you need to rinse your dishes before loading them. Laughlin and Neale both agree this step is largely unnecessary with modern machines, since dishwashers are designed to handle food residue and include pre-wash phases built directly into their cycles. Pre-rinsing dishes rarely improves results and wastes water, especially considering that dishwashers use significantly less water than washing by hand. That said, large food scraps should still be scraped off before loading, as items like corn kernels, olive pits, eggshells, or chicken bones can slip through the system and clog the drain, leading to costly repairs.
Spacing is another area where people consistently go wrong. Experts recommend leaving at least a fifth of an inch between each piece of dishware in the lower rack so that water jets can circulate properly and detergent can reach every surface. Bowls of similar size are especially problematic because they tend to nest together and trap air pockets, which prevents thorough cleaning. A simple rule of thumb is that if you cannot see the rim of each individual plate or bowl, the items are packed too closely together.
For cutlery, Laughlin and Neale favor drawer-style utensil holders over traditional baskets, since they keep each piece separated and make it easier to tackle stubborn stains. If you are using a standard basket, the experts suggest alternating utensils with handles pointing up and handles pointing down to prevent spoons and forks from nesting together. Sharp knives are the one exception since, while blades facing upward cleans them more effectively, safety concerns mean they should always be pointed downward.
Many people are also unaware that the upper rack in most dishwashers can be adjusted between two height settings. It is typically set to the lower position at the factory, but raising it creates extra room in the bottom rack for oversized pots, pans, and large dinner plates that might otherwise seem too big to fit. Some models also feature fold-down or removable sections within the racks to further customize the space and improve water circulation throughout the machine.
Beyond loading technique, experts point to five common operational mistakes that reduce cleaning performance and shorten the life of the appliance. Overloading is the most frequent offender, and the fix is simple: after loading, manually spin both spray arms to confirm they can rotate freely without hitting any tall items. Choosing the wrong wash cycle is also a widespread habit, with many people defaulting to the same program regardless of how dirty the dishes actually are. For heavily greasy loads, an intensive cycle works best, while lightly soiled breakfast dishes only need a quick program.
When it comes to detergent, the experts push back against the idea that expensive tablets always deliver superior results. According to Laughlin and Neale, budget-friendly tablets are often perfectly adequate, and the real difference-makers are rinse aid and dishwasher salt. Salt softens hard water and prevents limescale buildup, while rinse aid aids in drying and gives dishes a streak-free shine, making both especially important in areas with hard tap water.
Certain items should never go in the dishwasher at all, regardless of convenience. Fine china, crystal glassware, cast iron cookware, non-stick pans, wooden utensils and cutting boards, sharp kitchen knives, and box graters are all on the no-go list, as the heat, moisture, and mechanical action of a dishwasher can crack, warp, dull, or otherwise damage them. Finally, routine maintenance is something most owners neglect but should not. Experts recommend refilling the salt reservoir once a month, topping off the rinse aid every two weeks, cleaning the filter at least every two months, and checking the bottom of the machine after each unload to remove any food debris before it blocks the drain.
Dishwashers were first patented in 1850 by Joel Houghton, though the first practical model was developed by Josephine Cochrane in 1886, who wanted a machine that would clean dishes faster and with less breakage than her servants managed by hand. Modern residential dishwashers use somewhere between three and five gallons of water per cycle, compared to the roughly 27 gallons typically used when washing the same load by hand. Most dishwashers reach internal temperatures between 120 and 160 degrees Fahrenheit during the wash and drying phases, which is hot enough to sanitize dishes but also the reason certain materials and coatings cannot withstand repeated cycles.
If you have your own dishwasher loading habits or tips that work well for you, share them in the comments.
