I must admit, my hopes were that I would receive the Electrolux Icon oven panel with glass and have our oven fixed before Mother’s day…till Parts Warehouse called me back yesterday to let me know I had the choice to wait another month (without certainty) or get a refund…I chose the latter one, and now I will begin searching for a new oven. I feel we have been ripped-off badly…using what we thought was a top of the line oven lasted less than 4 years. My guess is that the same can happen with any electronic cookware, unless you buy additional coverage.

Thanks all for the responses! They have been useful. ya think, you are right, the sponge would not do much to the glass. We do a lot of wok cooking, and the frequent spatter cycles you go through when you half cook the meat first, then start all over with the veggies, etc, multiplied by several dishes, and after an evening, there are a lot of spatters that have been baked in by the heat. I am concerned, as with our old Jenn Air, that the glass would become hard to clean, especially since black shows everything (you are talking to one that owns black cars). Over the years, the porcelain has become scratched or permanently marred with baked in spatters we cannot get out. vivian31, you kind of echo the thoughts that we have on black glass, as much as we like the look. The comment about the glass breaking on AJMadison site kind of freaked me out, which is why I started asking all this. I guess if I can trust wikipedia (doubtful at times, just look at how they define the DVD acronym-the V does not stand for video)...but ceramic glass is different than tempered glass...it would appear that it is a true ceramic with glass like properties, but more fragile in that it is softer than glass, and not impervious to certain spills, such as those with high sugar content. So new question, has the porcelain coated steel cooktops gotten any better than 15+ year Jenn Air cooktop materials? Thanks in advance!

I do a lot of canning. I have not done any canning on my induction (installed in March) but I did quite a bit on my glass top stove. I've used my Presto pressure canner for BWB on the glass top many times, and for smaller batches (jam) I just use my 12 qt stock pot. The main concern is that the pot does not stick out far from the hob. Most do, but the Presto has a formed bottom so that even though it's larger - not all of it comes in contact with the glass. Unfortunately, the bigger pressure canners (not cookers) are aluminum - so they won't work on the induction. I'd have no concern what so ever BWB with a pot that fits the hob as recommended, but I'm not sure if I would want to use a bigger kettle that overlapped the hob as that is what the manufacturer warns against. And that is not just for canning, it is for all cooking. You have the potential of transferring heat to areas of the cooktop that were not designed for it. Since I was remodeling the kitchen and knew I would not be able to use the big aluminum canners on the induction, I installed a 220 outlet in my kitchen and have a big sealed electric hotplate I can use. I also have a "summer kitchen" in my garden shed complete with a coil cooktop for serious processing when the garden is in full swing.

I can think of a million. 1. Tempered doesn't mean heat-proof. Right on top of the burners, it will crack, and once it does, it will shatter into a million pieces. Bad. Very bad, with fire and hot water or food. 2. Stuff will get under the glass. It is very heavy and you will have a hard time lifting it to clean. 3. Glass is very hard to keep clean. Ask anybody with a ceramic stovetop. Shows every tiny streak. 4. You can't put it under your grates, so you're still leaving the bowls exposed to grease and spatter. What's the point?