I use Simple Green because it's a great degreaser & doesn't harm surfaces. It's also biodegradable & not expensive. I get it at Target & grocery stores. I know cooking with gas is desirable because the heat is higher & it can be controlled easily, but yes, gas really makes the walls greasier than electric. Here is a link that might be useful: Simple Green

If the failure is due to the tenants actions they pay. Landlords are not some infinite resource to repair things a tenant breaks. If the failure is unrelated to the tenant cleaning the tray the repair IS on the landlord. I have eaten plenty of repairs that i could have charged for over the years since determining the actual cause was not all that easy. I have also charged for plenty of damage that could be clearly attributed solely to tenant actions. Like the ones that plugged a sump pump ad wrecked the basement carpet. Or let their dog destroy every screen in a screened in porch. I did split the deductible after an oven fire. I figured that the fire was accident enough to eat some of the cost.

Use acetic acid 30%-50%. (1 step up from vinegar, same principle) Scrub the acetic acid in as hard as you believe the metal or ceramic can take it. The more you rough up the surface of the spots the better the acid can penetrate. Drench all spots you want to remove in the acetic acid and cover it with a paper towel. Let it sit for at least 8 hours. Over night while venting the room(it stinks) is preferred. Acetic acid is good because it isn't prone to damage surfaces but is happy to bite into all kinds of calcium deposits. If it doesn't remove it 100% the first time just do it again. You should be able to buy it at any store that sells household chemicals. It is a weak acid, unless undiluted, and won't damage your hands if it's something you don't use in the daily.

I've never 'fried' a steak. I don't want the mess, for one thing, and my OTR exhaust fan is really *loud*. I broil steaks and chops in the oven on a broiler pan (raised slotted section over a pan to catch the fat and juice). A 1" thick steak gets about 4 minutes per side -- depends on how close it is to the heat source. We haven't used a BBQ grill in decades, but DS grills on one. I envy you, Elmer! Once I had a Thermador built-in oven/broiler with its own exhaust. I suspect their lawyers made them stop making it because you broiled with the door open; so easy. (Gasp! A small child could be injured!) The convection broil feature on my current built-in isn't as good at avoiding 'wet' meat.