Cleaning tips for Ceramic Glass top ranges

I bought the cleaner specific for cleaning glass ranges, it's a mild abrasive and I find that it works wonderfully. I just rub it on with some paper towel, and then rub it off with paper towel...everything seems to come off easily.

While mine is still hot, I will spritz a little water on the surface to steam the stuff up.

I've had no issue cleaning mine with the ceramic cleaner that came with the stove. I just scub a little with a paper towel and it comes right up. For those cooked on spills, I use a razor blade.

Flat edged razor blade to get the brown gunk around the edges. Still takes a bunch of elbow greese to get it removed.

To scrape the hard stuff, I took a metal putty knife and rounded off the corners.

IzzyLucyWillie said:

Yes I know about the cleaner they give you with your range. I even bought a microfiber sponge thing at Lowes that helps. But it still seems like it takes a lot of elbow grease to shine it up. Anybody have any secrets or tips that help?

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I use Cook Top cleaning creme that I get at Sears where we bought our range. I find it works really well. I don't have many spills, just the off potato boil-over. Secrets? I learned to buy really big pots, and useone that looks bigger than what you are going to put in it, so I always have a few inches form the top to prevent overboil . I find stuff comes off really well with that.

Razor blade to remove any crusties...

I feel the same way that you do about that goo!

I just use a soapy sponge while it is still warm, then wipe with a folded dish towel ... it steams the surface, kind of like the chefs at the Japanese Steak House. For crusties, I use the abrasive side of the sponge.

just use a soapy sponge while it is still warm, then wipe with a folded dish towel ... it steams the surface, kind of like the chefs at the Japanese Steak House. For crusties, I use the abrasive side of the sponge.

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Ok that makes sense but then do you have to use something to get rid of streaks or is it left shiny?

Maybe I'm too picky but I use the cream and I find myself rubbing and rubbing, it seems like it takes me 20 minutes to clean the thing. I guess I am a messy cook. It isn't really the boil overs but the drips and spills etc. One thing I've done that does help is I clean the bottom of my pots and pans with bar keepers friend to make sure I get all the gunk off of those so it does not tansfer over to the stovetop when I cook.

I just use the stuff they gave. I do use a regular sponge sometimes too and it hasn't scrathed the surface *yet*.

IzzyLucyWillie said:

just use a soapy sponge while it is still warm, then wipe with a folded dish towel ... it steams the surface, kind of like the chefs at the Japanese Steak House. For crusties, I use the abrasive side of the sponge.

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Ok that makes sense but then do you have to use something to get rid of streaks or is it left shiny?

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It's shiny when I'm done. If I have a big, tough stain (like potato or pasta boil over) I lather up some soap in the sponge, then squeeze it out over the messy area. I let it sit like that for a while, then clean as usual. So far so good.