[Sob] Is my new glass cooktop damaged?

M

marilynfl

Moderator
Unexpected houseguest unexpectedly decided to make dinner while I was away and left overflowing liquid from brown rice burn for an hour on the stovetop.

It's a new stove for me. I've only had the thing for 2 weeks and never used that burner. The top is black/white speckled, but now there is a 4" long solid black mark on the burner.

I tried a liquid stovetop spray, but it's not doing didley. I've seen stovetop paste creams, but haven't tried that yet.

Please, can anyone reassure me that it's not permanently damaged?

PS: The brown rice wasn't worth it.

 
Perhap not. I've made a baking soda paste in the past and let

it sit for an hour or more, then scraped off.
The creams are also really good.
Check your manual about the baking soda, just to be sure, but it should be ok to try.

That is a bummer, I hate when people mess with my kitchen!! Don't wash my pots or serving pieces and leave food bits on it, don't gunk up my stove. Don't slide pots around on my glass cooktop. Help like that we don't need!! (is that mean?? ;)That's one hot button with me!!

 
MarilynFL, I would contact the manufacturer and ask for customer service. I would think

they know how to deal with this and not harm the cooktop.

Sorry to hear about this, so sad when someone does not care about what they are doing and the problems it may cause.

I've seen a lot of suggestions for use of a razor blade made just for scraping stuck on residue, however, I would check with the manufacturer.

Gay

 
I have a Dacor glasstop and mine came with a scrapper

thing (kind of like a widget) that basically uses a razor blade to scrape it clean. Works great. I had what I thought was a near disaster experience when mine was new. I was cooking sugar for a caramel and all these sugar particles baked on my top. The worst was when I was getting a spice bottle out of the cupboard next to my stovetop and it fell and bounced on top and cracked it. Be very careful they are about $600 plus labor to replace ouch!
Good luck

LJ

 
Marilyn, definitely consult your user's manual as...

it gives guidelines on how to clean your particular surface. Different surfaces need different approaches. I've had some burned on black residuals that eventually do come up with perseverance. One thing I've done for problem stains is coat it with the liquid stove cleaner, then lay wet paper towels over it and let it sit overnight. Good luck, I think you'll be able to remove it, but it could take some work.

 
This has worked for me, too. Also, there is a supposedly scratch-free scrubber

used for these stoves. I've used it and so far, no scratches.

I think the manual will advise against over-doing the scrubbing as it evenutally will wear off the flecks and the rings.

I now have a glaze of duck fat on mine. It has been there for 2 days and I'm afraid to tackle it.

Good luck. (to both of us, I guess)

 
laur's former roommate (before me) was babysitting our firstborn and...

decided to do us a favor. she got out the ajax and scrubbed the dickens out of all the cast iron.

 
why do they say not to slide pans across the glass top? the only reason I can think is scratching

if a pot somehow has glass or sand on the bottom and most of us have clean pots put down on the stove before we cook on them.

Chefs always slide pans back and forth while cooking...what's the issue with the glass other than what I suggested as a thought????

 
Brown rice is never worth it, IMO. If all else fails,

there are two miracle products that have come in handy for me when hope seems lost. One is Goo-Gone (orange oil) and the other is Nature's Miracle, sold in pet shops as a pet stain remover. It's an enzyme solution that dissolves organic compounds. It works slowly, but might be worth trying overnight.

Both are safe on most surfaces. Good luck!

 
Hmm, that would keep it off the stovetop, but would I still have to eat it? (Just kidding)...

I know brown rice is infinitely healthier than white, but it tastes like cardboard to me. However, the brown rice salad linked to this recipe, with bacon and dill, sounds promising. Maybe I should give it a chance.

 
I love brown rice! The texture was always a problem until I bought a rice cooker many years ago -

It's been perfect ever since. Also, I like its slightly nutty taste.

 
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