Glass-top ranges, which were introduced in the 1970s and have undergone improvements since then, have plenty of features. Some have defrost and keep-warm settings, timers and five or six burners instead of the traditional four. Most have heating elements that expand and contract with the size of the pot or pan.
The sleek-looking glass-top stove has aesthetic appeal. In addition, induction heating allows a smooth-top stove to cook faster than a traditional electric stove, and it is easier to clean, because you don't have to remove the heating elements.
You need pots and pans with relatively thick bottoms to prevent burning. The bottoms must be clean, dry and flat. You cannot use ceramic pots either, because they do not conduct heat the same way other pots and pans do.
Cleaning a glass-top electric stove is simple. Use hot soapy water and a cloth or sponge. Soak heavy, sticky spills in hot water to soften them. Use a scraper made for glass-top stoves to lift stubborn spills. You can also use a cleaner recommended by the manufacturer. Although the glass is durable, it can get scratched or broken. At all cost, avoid dropping a heavy object on the stove top. It can crack, and replacement surfaces are not inexpensive. Don't use the surface as you would a countertop. The surface can get scratched, and you run the risk of damaging what you put on the stove if a burner's still hot.