Koshering the Kitchen for Passover

Questions regarding koshering the home for Passover: Important introduction for understanding the question: I currently reside in the United States, and I am very strict about koshering the kitchen for Passover. However, this is my first Passover in the U.S., and I have no Passover items, and everything that cannot be koshered I must buy. The issue is that I am renting here and have no idea where I will be for future Passovers, whether here or in Israel. Another issue is that I have no storage space at all to keep utensils, especially large items like ovens, etc. I would like to know how to behave during Passover in general and specifically with the following items: *Shabbat hot plate* (kept and clean, always covered with aluminum foil on Shabbat) *Oven* Samsung with self-cleaning program (how to handle the oven, if and how it can be koshered, is there a special rule for the oven door - glass and rubber gasket) *Stovetop:* What is the status of the stovetop surface itself (metal stovetop on the oven roof) What is the status of the grates and burners, can they be koshered in the oven in self-cleaning mode. *Water urn* New urn, used once - two days of the holiday, water was poured only into new clean cardboard cups. *Sink* Stainless steel sinks, what is their status, can they be koshered or is a plastic sink required, sinks are always cleaned after each use with bleach and boiling water. *Dishwasher* The dishes that go into it are always pre-washed and never with any visible residue, sometimes only a feeling of grease, mainly on plastic dishes.

Hello 

Shabbat hot plate: Ideally, one should designate a hot plate for Passover. However, if this is not possible, you can clean it thoroughly with a cleaning agent, turn it on for an hour, [and it is preferable to pour boiling water directly from the kettle], and then cover it with thick aluminum foil. This way, it can be used on Passover. 

Pyrolytic ovens: Although according to the manufacturers they are supposed to reach a temperature of 500 degrees Celsius, upon thorough examination, not all reach this temperature. Therefore, only pyrolytic ovens that have approval for koshering for Passover can be used after performing the cleaning program.

Stovetop: The stovetop is divided into several parts. The grates - should be burned with heavy libun using a burner until they turn red, and this should be done for each part. Or clean thoroughly and cover with thick aluminum foil so it does not tear when moving pots. The burners - clean thoroughly and turn on the fire for a few minutes. The stovetop surface, by law, it is sufficient to clean and cover with aluminum foil. There is a preference to pour boiling water from a kettle or similar on the surface before covering.

Water urn: In the manner you described, when there is no concern that chametz touched or entered it, it should be cleaned, and it is permissible to use on Passover. [In regular use - there is no reliable way to clean for Passover].

Stainless steel sink: According to Sephardic custom, it is sufficient to clean, wait 24 hours after using hot, and then pour boiling water from a kettle or urn. According to Ashkenazi custom, if sometimes used for hot chametz, such as hot pasta falling into the sink, pouring is not enough, and full hagalah is required. Therefore: either clean and place a plastic sink in the sink so that utensils or food do not touch the chametz sink. Or perform full hagalah by pouring boiling water and heating the water on it by passing a heated stone or hot iron over every part of the sink, and then it will not need to be covered. 

Dishwasher: Cannot be cleaned for Passover. Although you did not use with chunks of chametz, but certainly chametz crumbs were heated in it, and it is impossible to reach the temperature of hagalah properly. 

According to Azmera Leshimcha, Passover, Part 1.