I use the recommended creme on my cooktop....put it on, spread it around with a damp paper towell, let it sit then wash it off with another paper towel or micro cloth. Once in a while I have to do this twice if I really mucked it up, a single edge razor blade also works well on stubborn burns.

Use a knife that holds a single sided razor blade to scrape off most of the food. Make sure you wet the surface first to reduce the chance of scratching the glass and hold the blade so it runs close to parallel to the glass, not upright. You don't want to gouge the glass or scratch it but if you keep the surface wet and keep the blade parallel to the surface you can use quite a bit of pressure on the blade without any worries. After you get most of the baked on food loosened from the surface, you can use a Magic Eraser to remove the rest of it. You'll need to rub quite hard in some cases to remove what is still left. If there is grease on the top after using the Magic Eraser you can use a chemical designed to remove the remaining grease. Once all the grease is removed and if the cooktop is black and you want it to look its very best then lightly spray it with a glass cleaner and buff it dry using a very dry microfiber cloth. Keep wiping until completely dry and you'll get a streak free glossy finish that looks like new! This step works well but only if you get all the grease removed, otherwise the grease will streak as you're drying the glass cleaner. Hope this helps you.

I got curious, so did a lot of reading. The only ceramic blade I have is in a paddle mandoline, and I do put it in the dishwasher. Most of the issues with putting a ceramic knife in the dishwasher are about agitation and chipping, as Dcarch said. If your DW has a sharp knife holder, I think that would take care of it. Apparently, the force of the spray can bounce them around enough to chip them if they're just laid flat. Because they're non-porous, they supposedly won't transfer flavors from one item to the next (I didn't even know that was an issue, though I do, out of principle, give a light wash or rinse to my steel knives between items that aren't going in the same pot). With steel knives, according to what I've read, the issues for the dishwasher are that the detergent, especially the amount of sodium and the abrasives, can be bad for the blade, and that there are often aluminum bits in the handle that can corrode over time, leading to a loose handle. Also, without being in a secure spot, being bounced around so that the edge hits things (including the wires) can dull the edge. I also learned that ceramic knives are made of zirconia oxide powder. Cool. :) I like Lars's way of washing sharp knives. I always hold the handle when washing mine, and use a soapy sponge, if I have one, or more generally, smear a little dishsoap from back to edge, right on the blade, and let it wash and rinse under the hot water. Not the most water saving way to wash them, but they get clean and it's safe. I also use edge guards for storage.

Oh I’m sorry they put them in the shower. I only have them on my bathroom floors. I am currently using Bona products. They are Ph neutral and readily found in retail stores. When the cement tiles need more help than regular cleaning, you’d be surprised at how aggressive you can get. Both my floors had different installation issues and needed to be restored. In the first bath the installer got thin set on the tiles before they had their first coat of sealer. I had to sand them all down before we could grout. The second bath had sealer, but the navy pigment in the grout stained anyway. In the end Mr Clean Magic Erasers scrubbed them clean without damage (they are chemical-free and made out of melamine foam) You can even use peroxide safely. Check out the cement tile websites for more care tips.