I have the glass top smell as well. EGGS are the culprit...actually the protein in the egg. Its the same thing that "eggy" dishes smell like if you leave them in the dishwasher to long before turning it on. I have tried everything and nothing seems to rid of it. trying to clean it and scrub it actually seems to stir the raunch up even more. Although hard, try to break your eggs into the frying pan over a bowl on the counter, not the frying pan... cover your eggs or use a huge pan so not as much splatter gets on the stove top. Basically what we need to find out is what breaks down Protein after it is altered from heat. Once protein is heated is molecular structure is altered... I'm going to research!

I have a Kitchenaid range with a white glass top. I have been religious about cleaning it after every use with either one of the cleaners made for it or using a razor blade and liquid Soft Scrub or, for stubborn stains, Barkeeper's Friend. In spite of this, in less than 2 years, both of the burners that I use the most have developed a slight brownish discoloration that will not come off. I have seen in previous posts that others have had this problem but have not been able to see where anyone has a solution. Is this something I just have to live with? This stove was expensive and I hate for it to look dirty when it isn't. I'm wishing now that I had just gotten one with a black top.

i have to say again, I just don't get it! what is so hard about cleaning a black smooth top? Really, wipe with a hot soapy dishcloth, dry with a dry towel. See? no streaks. cooked on 'whatever', scrape with razor blade. gone in 60 seconds. I swear! need a wiping boost? use a white scrubbing cleaner. I don't know why anyone would say it leaves a residue unless they don't do a good job wiping off the white cleaner. i have not had to clean a gas range or a coil burner in years. but, i do remember how it was. with a coil burner, i remember covering those drip pans with aluminum foil. how ugly! this was to prevent having to look at them dirty when there was no way possible to clean them no matter how much scrubbing you did. I remember my grandmothers gas stove. Ohhhhh, you could scrub for days on that to clean it. a spill not only went into the drip area underneath the grate, it went down way under into every nook and cranny it could find to drip into. there was no end to that. so, do i find wiping, scraping with a razor, cleaning up white cleaners, or polishing and buffing a chore or anything difficult? Heck no. I would rather clean a smooth top anyday. I know that gas is preferred by chefs, but gas was not an option for me. I did consider it, but that idea was squashed by DH because we don't have any gas lines even running to my house. i may have preferred cooking on gas by now after 8 months if i could have had it, i'll never know. But the one thing that i can say for sure is that a smooth top is always easier to clean, no matter what. I really got the best of both worlds. I wanted a gas range in the beginning because i wanted a certain 'look'(I am a decorator at heart, and what looks good means alot to me). I ended up getting a viking professional range but with a smooth electric cooktop. i love it! It cooks wonderful, better than my old kenmore smooth top. its alot more versatile and cooks at higher heat on some of the burners. And, i have a beautiful stainless steel appliance to look at too.

amazon has them. Ace hardware can order them for you if you have one. Presto makes it quite complicated to deal with the whole process so we generally do not recommend ordering it from them. The part number if you need it is 50332 https://smile.amazon.com/Presto-Pressure-Canner-Regulator/dp/B000HMBVQ8/ref=sr_1_1?ie=UTF8&qid=1467304758&sr=8-1&keywords=Presto+3+piece+weight+set Also be sure to review the How to use a PC guidelines at NCHFP as they often differ from the instruction manual. http://nchfp.uga.edu/publications/uga/using_press_canners.html