In the UK, most households own and use a dishwasher daily; many Hongkongers even jokingly refer to it as a ‘family harmoniser’. Unfortunately, a significant number of Hongkongers persist in handwashing their dishes after moving to the UK, believing that ‘washing by hand is cleaner’. This results in unnecessary effort, waste, and a complete mismatch with the cost structure of living in the UK.
First, let’s discuss water usage. Water bills in the UK are expensive, approximately five times that of Hong Kong. Handwashing dishes consumes 30–40 litres of clean water per session, and in winter, one must first run cold water before hot water is available. In contrast, an A-rated dishwasher requires only 9–12 litres for an entire cycle. Handwashing daily wastes an additional 20–30 litres, easily leading to extra water bills amounting to several dozen pounds annually. In the UK, handwashing dishes merely pours money down the drain.
Next, consider energy consumption. Using more hot water naturally leads to higher gas or electricity usage, and during handwashing, the water temperature drops quickly. If the water is too hot, it burns the hands, forcing one to use lukewarm water that is both energy-inefficient and less effective at removing grease. Dishwashers, however, can maintain temperatures above 60°C for extended periods, and the combination of high temperatures and powerful water circulation ensures thorough sterilisation and grease removal, far surpassing the effectiveness of handwashing. The common belief that ‘dishwashers don’t clean well’ is merely an outdated notion; the cleaning capabilities of machines are far more reliable than several rounds of handwashing.
Another deeply ingrained myth is the belief that dishes must be rinsed before being placed in the machine. In reality, this is entirely unnecessary. The enzymes in dishwasher tablets are specifically designed to break down grease; one only needs to scrape off large food residues without rinsing. If additional cleanliness is desired, a small amount of dishwasher powder or liquid can be added to the pre-wash compartment or directly in the machine. This allows the initial water flow to soften stains, enabling a more thorough clean during the main wash.
Time is also a cost factor. Handwashing a meal’s worth of dishes—washing, rinsing, drying, and putting away—takes at least ten minutes. With two meals a day, that adds up to an hour and a half per week. A dishwasher, on the other hand, simply requires loading the dishes, pressing a button, and leaving. The true savings are not just in water and electricity, but in life itself. Household chores often lead to disputes; by letting machines take over, unnecessary tensions are naturally reduced, which is why dishwashers are dubbed ‘family harmonisers’.
To maximise the efficiency of a dishwasher, maintenance is not complicated. In areas with hard water, descaling every three months can maintain heating efficiency. Beyond that, little else is required; dishwashers are designed to make life easier.
Environmental protection begins with daily actions. The kitchen is a major consumer of household water; if all households in the country switched from handwashing to dishwashing, the water and electricity saved would offset some industrial emissions. Dishwashers are not a luxury but a rational choice; handwashing is not diligent but stubborn. In the UK, where water, electricity, and time are costly, entrusting dishwashing to machines is the most economical and civilised way of living.
