Buying new cookware and need to know if Stainless steel will scratch the surface of smooth top.

Glass ones work best, but any heavy metal will also work. Heavy gauge not heavy weight. The lighter metal tends to bend and warp after a lot of use. If the bottom of the pans are not absolutely flat, these stoves will not heat the pan very well, which is why the glass cookware is the best to use, since it will not warp.

Try this at your own risk. Step 1 Consider using a product made for stainless steel such as Scratch-B-Gone or Bar Keepers Friend (see Tips).

Step 2 Or, try spraying an all-purpose cleaner (such as Formula 409) on the scratches.

Step 3 Use a non-metal scouring pad (such as Scotch-Brite pads) to rub the cleaner in, always rubbing in the direction of the grain.

Step 4 Keep the stainless steel wet with the cleaner as you work, and rinse the pad often.

Step 5 Rinse the surface and wipe dry.

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Tips & Warnings

• Before using any treatment on your stainless cookware, sink or appliances, it is wise to call the manufacturer for advice.
• A new product called Scratch-B-Gone is touted as the "first aid kit for stainless steel." You can find it at many home improvement stores.
• Bar Keepers Friend is another product for stainless steel. It can be found in most grocery or home improvement stores, or at www.barkeepersfriend.com.
• To keep stainless steel sinks from scratching, put a rubber mat in the bottom of the sink to protect it.
• Avoid using abrasive

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Cast iron is NOT recommended to be used on a glass cook top due to its weight and potential for damaging the surface. Cast iron also heats rapidly and retains heat for a long time. Its great for gas stoves, but not a good idea for a glass surface.

The best cookware to use should be lighter in weight, have even heating properties with a SMOOTH flat cooking surface on the bottom for proper heat transfer. Some cookware that IS approved for use on a glass cook top is baked enamel, stainless and copper.

NOTE: Cooper and Stainless can leave marks on the cook top, but these marks do come off with most approved cook top surface cleaners.

If in doubt, always refer to your owner's manual. It explains in detail how to select the proper cookware for your range and the limitations and/or characteristics of each. If you have any questions, please let me know. I hope this helps you.

We buy DeBruce Polish at debruce polish.com this stuff really works!!

You say your new oven...and DW have stains...I will assume (if that's OK) that you have a stainless steel oven...and are washing stainless steel in the DW...but you are having streaks and or white...spots or deposits...Sounds like hard water...you may try a localized..(just for the DW and kitchen sink area) filtration system...to reduce hardness of water...(is this well water)..if so you definitely need filtration...if you don't already have it.
Here are some issues and or cleaning techniques for stainless steel.

stainless steel is known for its ability to be a clean surface that resists corrosion and rust. Dirt, dust and grime, however, put stainless steel at risk for corrosion and rust. Luckily, stainless steel responds well to cleaning, never wearing out from excessive cleaning, as long as certain rules are followed. 1. Water and a cloth.
Routine cleaning can be accomplished by using warm water and a cloth. This is the least risky option For cleaning stainless steel. Dry with a towel or cloth to prevent water spots. Wipe in the directions of the polish lines.
2. Mild detergent, (dish washing liquid) and cloth.
For cleaning that needs more power, mild detergent and warm water can do a great job without damaging the stainless steel. Make sure you rinse the surface thoroughly to prevent staining and spotting. Towel dry to prevent water spots which can be caused by minerals in water.
3. Glass cleaner for fingerprints.
Fingerprints are one of the biggest complaints about stainless steel, but can be taken care by using glass cleaner or household ammonia. Rinse thoroughly and towel dry. There are some newer types of finishes for stainless steel that resist fingerprints, a must if your pint-sized helpers leave their mark on your stainless steel appliances.
4. stainless steel Cleaner.
If you’ve had staining or scratching, or need to polish your stainless steel, a stainless steel cleaner may be a good option. Some of these cleaners and polishes can help minimize scratching and remove stains. They also can polish stainless steel surfaces nicely. Read the directions on the stainless steel cleaner and test in an inconspicuous spot. Be sure to rinse thoroughly and towel dry.

If this does not help please clarify...with specific model #'s and walk me through (step by step) what the specific problem is and how you address it....Thank you and I hope this helps.............
Good Luck...........The Fang.

Here's the recommended cookware for glass top ranges:

Aluminum and Copper - have good heating characteristics, but may leave metal transfer marks on the glass.

Stainless - may take longer to heat and may not heat as evenly (some stainless has a copper liner to aid in heat transfer). More resistant to leaving metal transfer marks.

Baked Enamel - great heating characteristics, provides uniform heating and resists marks on glass surface.

Cast Iron - NOT recommended due to the weight of the metal. Can cause potential cracks or breakage.

Now, any reference to metal transfer marks are merely disclaimers from most manufacturers that the potential exists that the cookware could leave marks on the stove surface. Using a good cook-top cleaning product after the surface cools will aid in removing any of these marks. This does not mean this cookware should not be used.

All cookware used on glass cook-tops should have flat bottoms. There should be no ridges, grooves, or warping. This creates an uneven heat transfer between the pan and surface and can potentially cause the glass to break. Most manufacturers will not honor a warranty where it can be determined that the consumer used the wrong cookware.

Make sure you wipe up any spills on the stove surface that contains sugars or milk. These ingredients (if allowed to burn on the surface and are not cleaned up) will eventually cause damage to the glass surface by either removing the finish or leaving pits and cracks. Wipe up all spills AFTER the surface has been allowed to cool using a non-abrasive cleaning rag or sponge. The green scrubbing pads are considered non-abrasive and CAN be used. DO NOT use steel wool or SOS pads! A small straight blade razor can be used to remove stubborn items by gently scraping in one direction. I don't believe you can use any cleaning product that contains ammonia either.

All of this information can be found in the owners manual that came with the appliance. If you don't have a user/owner's manual, post back with your model number and I'll see if I can locate it for you. I hope this helps you.

IF IT IS BRUSHED STAINLESS, AND THE SCRATCHES ARE REALLY BAD, YOU COULD TRY SOME STEEL WOOL TO SOFTEN THE SCRATCHES, BUT IT WILL BE A TRADE OFF OF MINIMIZING THE SCRATCHES AND CAUSING A SMEARED LOOK TO THE BRUSHED STAINLESS PATTERN.

Cast iron is not recommended due to the weight and its heat retention. Cast iron stays hot longer and, due to the weight, can damage the cooktop surface by scratching or cracking it. In your owner/operator manual there should be a section that defines what type of cookware that can be used. Aluminum and Copper heat rapidly, but can leave metal transfer marks. Stainless takes longer to heat and doesn't always heat evenly. Baked enamel, I believe, is the recommended cookware, because it is light weight, heats evenly and has a less risk of damaging the cooktop.

NOTE: References to any remarks about metal transfer marks made by cookware are DISCLAIMERS letting the consumer know that the POTENTIAL of marking the cooktop surface exists. This is NOT to imply that the cookware should not be used. There should be clear instructions that state how to remove the marks (if it occurs), what recommended cleaners are to be used and how to properly keep the cooktop surface clean. Spillage from milk or sugar substances can cause more damage than metal transfer marks.

Another item to note is the cookware bottom should be smooth and flat. If you sit a pan on the range surface and it does not sit evenly, you can potentially crack the cooktop surface due to uneven heating.

A warranty in most cases does not cover damage or breakage of the cooktop caused by the consumer using improper cookware or dropping something on it and breaking the surface.

Not trying to give you a lecture here, just trying to give you some advice just in case you weren't aware. I hope you find this information helpful.