I have a Kitchenaid range with a white glass top. I have been religious about cleaning it after every use with either one of the cleaners made for it or using a razor blade and liquid Soft Scrub or, for stubborn stains, Barkeeper's Friend. In spite of this, in less than 2 years, both of the burners that I use the most have developed a slight brownish discoloration that will not come off. I have seen in previous posts that others have had this problem but have not been able to see where anyone has a solution. Is this something I just have to live with? This stove was expensive and I hate for it to look dirty when it isn't. I'm wishing now that I had just gotten one with a black top.

Ditto to Mary's message. Enameled cast iron is the secret, I believe. It is smooth on the outside, gets hot and stays hot; and goes from fridge, to cooktop to oven to tabletop. I have about 10 pieces of Le Creuset enameled cast iron and use them on my glass cooktop every single day and have for the past 6+ years. We have rice nearly every night, and I have found that LC is the BEST for cooking rice (gave away the rice cooker after trying LC), bc once you are done you just take the pot off heat (I put mine on the matching LC trivet), keep the lid on, and it will stay hot for up to 30 minutes. You need to use common sense though, remembering that iron is very heavy (don't drop it on the glass or it will crack it) and just on principle, I do not drag them, or any other pots, across the glass. I always lift them to move them. I think the manufactures state not to use cast iron because they don't want a ton of reqeusts for warranty replacments due to broken glass from cast iron being dropped or dragged across the top and angry consumers blaming them for their own carelessness. L

i have to say again, I just don't get it! what is so hard about cleaning a black smooth top? Really, wipe with a hot soapy dishcloth, dry with a dry towel. See? no streaks. cooked on 'whatever', scrape with razor blade. gone in 60 seconds. I swear! need a wiping boost? use a white scrubbing cleaner. I don't know why anyone would say it leaves a residue unless they don't do a good job wiping off the white cleaner. i have not had to clean a gas range or a coil burner in years. but, i do remember how it was. with a coil burner, i remember covering those drip pans with aluminum foil. how ugly! this was to prevent having to look at them dirty when there was no way possible to clean them no matter how much scrubbing you did. I remember my grandmothers gas stove. Ohhhhh, you could scrub for days on that to clean it. a spill not only went into the drip area underneath the grate, it went down way under into every nook and cranny it could find to drip into. there was no end to that. so, do i find wiping, scraping with a razor, cleaning up white cleaners, or polishing and buffing a chore or anything difficult? Heck no. I would rather clean a smooth top anyday. I know that gas is preferred by chefs, but gas was not an option for me. I did consider it, but that idea was squashed by DH because we don't have any gas lines even running to my house. i may have preferred cooking on gas by now after 8 months if i could have had it, i'll never know. But the one thing that i can say for sure is that a smooth top is always easier to clean, no matter what. I really got the best of both worlds. I wanted a gas range in the beginning because i wanted a certain 'look'(I am a decorator at heart, and what looks good means alot to me). I ended up getting a viking professional range but with a smooth electric cooktop. i love it! It cooks wonderful, better than my old kenmore smooth top. its alot more versatile and cooks at higher heat on some of the burners. And, i have a beautiful stainless steel appliance to look at too.

I did the same thing with my TV remote. The back was totally melted onto the surface of a week old stove! Panick! I did what you did and used a spatula to remove as much as I could while still pliable. Then I went to work with the stove top cleaner that came with the stove. Took a long time, but I was able to remove every bit of it. You would never know that it had happened. Sorry I have no magic formula to give you. Only that I did it while still warm and did not totally let it harden in place.