Yeah, I tend to wipe a bit as I go. Add in a really pretty rarely-used glass cooktop scraper to the Weiman’s goop and so far I haven’t had a mess that doesn’t clean pretty easily. I’d much rather be buffing a uniform flat surface than dealing with nooks and crannies.
But it’s all preferences. I’d prefer gas to radiant electric, but not an option and where I live electric is increasingly mandated in new construction anyway. I can see preferring coil-tops to glass-tops, but I’m not in that crowd. I’d prefer induction to electric, but the combination of cost for the better-regarded units when I was buying and minor form factor issues make it not a great fit in the moment.
I hate touch controls on a stove. If I’m cooking, I want to be able to reach down and adjust the burner by feel, not have to look down and find a touch control. (And bring it to life first, since many of them turn off and go dark after a few seconds.)
So I made a point of getting an induction stove with physical knobs.
To clean our glass top range we start by scraping any baked on food with a razor blade scraper. We got ours for cheap at the paint section of our Home Depot store. Works great. We then buff with the liquid slightly abrasive goo made for stovetops.
Yeah, I’d do that another time. When I was looking, I didn’t realize how irritating they would be! And hadn’t seen any with physical knobs. Which doesn’t mean I don’t believe they exist, just that the ones I looked at all were touch controls, so I kind of assumed that was the norm for induction for some reason! Good to know.
Your assumption is not totally incorrect, actually, in that it does seem to be the norm. I guess the manufacturers think the sleek look goes along with the smooth top. It took some effort to find one with physical knobs. Or in my case, to eliminate all of the touch control ones and see what was left.
There can definitely be some buzzing from the rapidly reversing magnetic fields. I’m sure the noise would be exacerbated by a freestanding standalone element (as opposed to a stovetop).
They also make hard plastic blades for those scrapers, if you want a softer touch. That’s what I started with. (As noted above; older unit used by old people with not great vision. Lots of well baked goodies.)
There’s water bath canning and pressure canning. There’s also separate electrical canners which are relatively new (a pressure cooker or Instant Pot does not suffice as a canner). The two major brands (in US) are Presto and All American.
For pressure canning, you want one that’s induction-friendly. Many have been for awhile, but it’s important to check.
Especially for water-bath canning, you want to make sure an induction or glass-top traditional range can support the weight. Doing some quick math for my Presto 01755 (smaller model, but canners are huge), it’s about 10 lbs and filling it with just water to a pint water bath level is about 36 pounds/16+ kg. Placing any number of jars reduces that water but adds their own weight. That’s probably safe for any glass-top, but All Americans are even heavier, they say models 930 and 941 shouldn’t be used on these stoves.
I don’t have an induction stove-top, but one of our neighbours had just competed renovating their kitchen and purchased an induction stove-top. The man in the unit has a pacemaker. He had been cooking in the kitchen, standing up close to this new appliance and wound up collapsing. The woman in the unit had to call an ambulance. (He is fine now, but they are a little pissed that they were not informed of that particular risk.)
Do not let anyone you know, who has a pacemaker, stand too close to that stove if it is an induction cook-top. I suspect that this particular issue (pacemaker interference) is NOT something that sales people even ask about when they are attempting to make a sale or that owners of renovated buildings even think about when deciding how to outfit the units.