Have been pleased with the copper core for the last yr.
Now with the blue star, it seems to be a bit more difficult to clean.
last night i used high med/high on the 22k burner to make some chicken parm using abt 1/4 cup of olive oil to fry it. Cooking time was brief but clean-up wasnt. The golden color was patina-like on the inside of the pan and a bear to get off. Still some around the rivets.

This am, same problem (not quite as bad) but using low on the 15k burner and butter to make pancakes.

Am i doing something wrong? Is the copper-core just not a fan of the blue star?

any advice would be appreciated. i like to clean, but 30 min for a pan is just beyond my limit.

Thanks!!!!

The higher heat is basically polymerizing oil around the rim of the pan, sort of the same principle as seasoning cast iron (and, no, you can't season stainless steel). Your old stove top was not capable of doing this.

Try Bar Keeper's Friend and a good nylon scrubber (Scotch blue or green scrubber, etc.).