Just bought my house (built in 1926, updated a couple of years ago), and they put in the glass top. I hate it. Despise it. It never looks clean, is hard to clean and it doesn't work like either the former electric or gas burner stoves I've had before. Dunno why exactly, more of a general ick factor, but I really don't like it.

If I get a house with a free standing glass cook top range, I will replace it as soon as I can.

Our electric coil door glass shattered 3 days before thanksgiving about 3 years ago and we had 31 people coming. We had to shop and shop fast. No coils out there, just glass tops and of course gas. We weren't plumbed for gas to the kitchen and I have never cooked on gas so we got the glass top. Can't wait to get rid of it. I hate it. Never looks clean and very hard to control the temp. Rice is always boiling over as its very hard to go from high to low quickly. We are going to bring the gas to the kitchen this year and hopefully replace the stove next year.

I had one years ago. Never again.

Another vote for induction.

I've always cooked on electric, never had gas. We put in Jenn Air in 1994 when we built the house. Glass top, but the modules pull out and go to the sink to clean. For that convenience, I love it. It takes longer to heat up a pan than the gas stove on our boat, so there's that. But after 24 years, I am used to it. And yes, it still functions fine.

I will never ever ever ever clean another coil burner drip pan.

I have the best of both worlds. 2 glass burners and 2 coil burners. Mine is a slide in down draft range and came with 2 cooking units. On one side was a grill the other side a small and a large glass burner unit. Each unit plugs in and can be easily removed for cleaning or replacement. Between the 2 units is the downdraft grated area. The range was available with glass or the coil type burners sold as a unit alone. I didn't think I would use the grill much, so I ordered a coil unit to take it's place on the one side and kept the glass for the other side. I do use the glass burners most, mainly because they are so easy to keep clean.

The thing you need to know is that flat bottomed pans are needed for the best even cooking on glass topped burners. Also glass tops do break if something heavy ( say a soup can as my sister found out) and scratch. You won't want to be using cast iron cookware on it.

This range is now 20 years old and I would like to replace it, but there is little available in downdraft ranges. The control for the oven won't light up reliably so it is hard to adjust the time and temperature at times. It is a Roper brand.

I have a glass top. Came with the house.

I don't have any problem keeping it clean. I wipe up spills as I go, always have. If something is stuck, I just get a damp towel and lay it on there for awhile until it softens, and then clean it. And once in awhile I use some cerma-bryte paste wax stuff on it. Polishes it up nicely.

It's my understanding that you cannot use a glass top to can?

pudgeder, how do you wipe up a spill from a boil over, before it bakes onto the glass top?

Marilyn, when we bought this house 5 years ago it had a white glass topped, downdraft, combination convection oven stove - Jenn Air. I looked up the model and it had been about $2300. I don't dislike the stove enough to replace it, but -

I don't love it. I have no problem keeping it clean, it still looks brand new (around 12 yrs old now is my best guess). The trick is always begin cooking with it clean and I use Weiman's Glass Cooktop cleaner (because that's what the former owner left under the sink) - the squeeze out lotion product, not spray. I have one of the razor blade cooktop scrapers, really don't find reason to use it. Any cookware has to be as clean on the outside as it is on the inside too, no oily film left on the pan bottoms from a quick clean up.

I can cook on it. The glass top does hold the heat for a long time after turning the burners off, I'm better off removing the pan if cooking something that could stick than turning off the burner, leaving the pan on the stove.

The downdraft is barely acceptable. I don't find my kitchen particularly steaming up, but do sometimes notice cooking odors the next morning. This house has radiant heat in the ceilings though, and no whole house fan and air cleaner like I'd been used to with the heat pump in my former house/kitchen.

My heat and fireplace are gas. No one has ever run it to the kitchen.

I do my canning over a gas burner outside these days. The owners manual says I may can on the cooktop if the canner doesn't exceed the largest burner mark by more than an inch all around. My 22 qt vintage Mirro fits the size guidelines, but the book doesn't address the weight of the old style canners fully loaded, double stacked. And, the heat will cycle up and down with these burners, a protective mechanism built into the stove - not good for pressure canning where I want consistent temps.

To sum it up, I probably wouldn't have bought this stove. But I can deal with it, cook on it.

I have electric glass top and like it b/c when not in use, it’s additional countertop space. Next upgrade will be induction. Easy to clean.

Our glass cook top was in our house when we bought it two years ago. I sure miss cooking with gas but it's a lot easier to keep the cooktop clean. If something boils over, I wipe up what I can with a wet dish cloth and then scrub with a little cook top cleaner or Barkeepers Friend. I even use cast iron pans on it without a problem. We will be doing a little updating of our kitchen at some point soon, and I will likely go with induction.

I really do like mine, I would hate to go back to the coil burners. It is not hard to clean and I do cook a lot at times. I sprinkle Bar Keeper's Friend on it, cover with a damp cloth and get back to it when I can. If there are really tough places, use the scraper with the razor blade. I have had this for some years and it is a white one.

Sue

"pudgeder, how do you wipe up a spill from a boil over, before it bakes onto the glass top?"

I'm not pudgeder, but I wait til the top cools and clean with Cerma Bryte or another cleaner made for glass tops. We've had ours for over 12 years, used daily, still looks good. I don't have an option for gas, will never go back to coils.

We bought a Corning Cooktop in the 1970's. I'm still using the flat-bottom white Corningware that came with it on the white-glass cooktop I bought in 2001.

My cooking skills do not warrant induction, so I'm fine with this. Gas is easier to control, and I think preferable in an oven, but this is so easy to keep clean. I clean the cooktop and cookware with a damp paper towel and Bon Ami. (That's the yellow can with the chick and the motto "Hasn't Scratched Yet".)

I never buy or use Ajax or any of the abrasive powders. They DO scratch.

That's my issue with keeping it clean. It's baked on before it can get clean, even when starting with a clean top

I have a freestanding GE glass top range. I like that it is so much easier to clean than the coil top with drip pans. I can on mine. I have a 12 qt flat bottomed pressure canner that I use. I also have canned on it with a water bath canner but a couple years ago I bought that Ball electric canner because it sits on the counter next to the sink and has a spigot to empty it. Getting wimpy in my old age.

I did have one, thought I would like it as the salesman was really good. Should have investigated more and read the reviews. I went back to gas stove top and I love it, but I have to say I always had a gas stove top before trying the glass top.

With induction, if you have a boil over, just move the pan and wipe -- the burner will not burn the food on, it heats the pan. For greasy spattery food, just lay newspaper or a sack dish towel over the range top, then put pans on burners. It boils/ fries, but won't scorch the paper or cloth!

I love my glass top. I rarely ever spill anything or let it boil over so mine keeps pretty clean. Once a week I take a scrubby to it and some baking soda and it sparkles. I love that it is black too. haha best spot in my house to put items on if I want to take a picture of them. The only down side is, it is not recommended to use pans with grooves on the bottom, aluminium pans or cast iron but I think that is in case you drop the pan. I miss using my Le Creuset dutch oven on the stove top because of the grooves and the enamel on the bottom so now I just use it in the oven. I also like the size of the 5 burners, one is a warming burner and one other is a 2 sized burner that you adjust for whatever size pot you are using. I would never go back to a coil burner I really didn't like cleaning them.

I have an 18 year old GE glass top stove. It has a black speckled top. I love it. I've never had a problem cleaning it. If something boils over, I use a razor scraper and Whink cleaner. Otherwise, I just wipe it with a sponge.

Any discussion of glass top ranges and cooktops needs to differentiate between radiant-type cooktops, and induction cooktops. They look similar, but in operation they are totally dissimilar.

The radiant-type : doesn't have much power, is very slow to change temperature after you adjust it, is very prone to permanently baking on anything the spills, can easily cause severe burns for many minutes after it is turned off.

Whereas the induction-type : has more power then the biggest/best gas burners, changes temperature almost instantly when you adjust it, is easy to clean even when something spills, the surface is cooler than the pot that is sitting on it.

Long ago I had electric coil, then bought radiant-type glass top, now have gas. I'd hate to go back to coil. Glass top was fine, as long as your pans are pretty near flat on the bottom. I liked the variable-size burners. Spills wiped up easy enough, unless they were sugary -- then I'd let it cool, scrape off the residue with a razor, and polish with glass cooktop cleaner. I didn't notice a difference in heating speed between coil and glass top.

We put one in when doing a kitchen remodel in 1995. Looked pretty sharp but it was hard to keep clean. Went with a gas cooktop the next time around.

Rob put a couple of damp paper towels on top of the burnt on area and let sit for a while. Time will depend on what the burnt on stuff was from. Some you can just wipe up with the towels. If still there use damp baking soda. Very occasionally like if something plastic falls on a still warm burner do I use a flat box cutter blade on it.

If/when this stove fails and I have the money will be buying a duel fuel range with gas on top electric on the bottom. I am too short for in the wall ovens at the height most place them.

pudgeder, how do you wipe up a spill from a boil over, before it bakes onto the glass top?

I wipe up as much as I can w/out coming into contact w/the burner, and then do what Maddilee says.

I have only had electric coil stoves in the past. Compared to those I love my black glass top electric stove. It looks great 99% of the time. I hope to have a glass top induction stove next time I need a new stove (if I live that long).

I had a coil stove and one day when it was on self clean the temp went crazy high and a built in alarm went off. Odd-it was with 10 minutes of starting the cycle. Anyway-we opted not to repair it since it was almost 15 years old. Gas is not an option here or I would have chosen that. I didn't want induction since only certain cookware can be used on it. Coil types were still in the stores but very plain and basic. I reluctantly went with a radiant glass top. I spent a lot of time in the store checking out every model. I chose a Samsung and I love it!! it has 2 modes of self clean-the regular type or a 'speed clean'-pour 10 oz water in the bottom for steam cleaning, Thats all I have needed in the last year and a half. I cook a lot and it still looks brand new. I use both cast iron ( including a 12" heavy skillet) and stainless steel, plus DH uses a non-flat bottom aluminum Whirley Pop popcorn popper nightly. If a burner seems like its cooking too hot I just turn the knob to go down a size. As for cleaning the top-I make all kinds of messes. A kitchen stone dipped in my dishwater cleans beautifully-much better than the Cerama-Bryte that came with it. I use the kitchen stone then wipe off the residue with a paper towel and Windex. Much easier to clean than my old stove.

I have had all types and each has positives and negatives. My least favorite was coil which was a pain to clean and if something fell in under the coil, it would burn and set the alarm off. I like the smooth top as it is the easiest to clean and cooking on it works well once you get used to it, just like most things.

I absolutely hated hated the glass radiant top stove that was in my house. I was so excited about changing it to gas, adored my KA dual fuel, gas on top electric ovens . Thank goodness the new house has a gas cooktop and double wall ovens. If it had been glass it would be replaced immediately and preferably with gas. If I have any say I will never have one again. The heat is terribly irregular.

lisa_fla, what is a kitchen stone? Thanks.

I will never go back to a stove that uses coil burners and those awful metal rings and drip thingies under the coils again. Clean up with a ceran/glass top is 100% easier! Just wipe clean. Use a razor blade (paint scraper) to scrape off any burned on food. Polish with the glass top polish cleaner. Done.

I too am curious about the kitchen stone.

I wouldn't go back to electric, glass top or not. I LOVE my gas stove top and electric oven!

had coil, gas and radiant electric. hated the coil and radiant the most, would never get or keep them..

have induction now and would never have anything else!!

I don't have a glass top range. I've got a Tappan gas fired range. The only time that I would consider a smooth topped cook surface would be for induction type heating.

Like Marilyn,I too am old fashioned and prefer the old type,regular coil burner type stove.

I currently have a glass top and despise it every time I turn it on....I never, in over 45 yrs of cooking, have had as many boil overs and burnt meals,in the oven and on the stove top.

The heat seem so uneven and difficult to control.

I gave away my old stove and would give almost anything to get it back.

When the opportunity arises for the old coil burner stove,this one will be going-fast!

Oh,and I am totally terrified of breaking that black stove top!

The only time I have cooked on an electric stove was when I house sat several times, and sometimes for months at a time, for a friend and cooked on her electric stove. Before that, I have always cooked on gas, and always on old stoves, except for a brief time when I was first married that I lived in a house trailer, and I had a gas cook top and electric oven. It was a new stove. That was the only time I haven't cooked on an old stove. I love old stoves.....they are basic...nothing fancy, and that is what I like.

My kitchen stone is a block but I see they changed the shape on amazon. It similar to a pumice but made of recycled glass so it won't scratch glass. Some comments in the question and answer action-

I used these on my glass cooktop for years, with no damage to it. It's FABULOUS!

By Kristen M on March 22, 2017

Yes! I just used it on mine and all the gunk is gone! It looks brand new! I was so excited about it I posted pics on Facebook about it to tell my friends.
By arwest21 on May 6, 2017

I use it all the time on my glass cook top. The blocks are made of small glass beads. So won't scratch.
By Robert Gauthier on February 23, 2017

We have a plastic "collar" that goes on the top of the open pot. Keeps stuff from boiling over. DH does all the cooking, and he selected a glass top induction stove. Yes, we had to buy new pots and pans, but got them on sale. We love the induction stove, but it is very expensive. When we rebuild the house in four years, we are keeping it. This is what the ring looks like. You can get cheaper ones, I just like this color. https://www.amazon.com/dp/B00C2UFE5W/ref=asc_df_B00C2UFE5W5364141/?tag=hyprod-20&creative=395033&creativeASIN=B00C2UFE5W&linkCode=df0&hvadid=198075681105&hvpos=1o1&hvnetw=g&hvrand=9269981674722026496&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008168&hvtargid=pla-378802436764

Love, love, love my regular glass cooktop. I've boiled things over burned them on and it comes spotlessly clean, just like new. I use the cleanser recommended by the manufacturer and thankfully it doesn't have a nasty perfumey smell.

I can't stand the smell of gas stoves (it's the additive) plus they're too difficult to adjust to make boiled candies such as fudge.

I'm with you dual fuel lovers. It's the best range I've ever had. 40" 5 burner gas cooktop with 2 electric ovens below. The large oven has convection option. Our daughter and my grandma have gas stoves and honestly, a gas oven just won't brown a pie like an electric oven will. I completely love my dual fuel.

I have a glass top stove. I'm not thrilled. It cleans up fine, not sure why so many seem to have that problem...you just use the glass stove top cleaner if something spills. What i am not thrilled about is that it takes forever to heat up and then is too hot no matter how low i set it.

Pea - sounds like something is wrong with yours. Mine heats immediately and is infinitely adjustable, down to a light simmer. Most of the stuff I cook on the stove should be slowly brought up to a boil to avoid scalding milk or/and remove any flour taste.

I was surprised how fast it heats up on high. Burner turns red right away and you can feel the heat