What if their canned versioned turned out to be better than their restaurant version ! That would really be something different.

At that last house where the glass top was, when I got in there, there was a "figure 8" of some sort of burned on mess, not thick, that didn't want to come off round the burners on the left and the right of the top. One day, I realized there was a small lip around the entire top, so I poured water on it as high as possible without it dripping off and left it overnight and the next day. Afterwards, I was able to scrape it off carefully, still with a little effort, but I did get it totally clean. I never let that happen while I lived there. I read and read about it and saw that you should not sit a hot pot off the burner onto the center glass as it might make it break. I didn't do it, but my Mom got one not knowing the issues they have and she moves hot pots from the burner to the middle without hesitation and so far she has been lucky, because it hasn't broken. What I read also said you should use cast iron on them because of how they conduct so much heat and I have cast iron Le Creuset I love, so although I would use a glass top again if I had too, I would definitely not choose too if there was an option.

They do manage to cook the food though, so I guess in the end that is what counts the most.