Cleaning glass hobs?

[mysty]

Tried the vinegar but left streaks, I crack my eggs over the pan with a knife, I don't do the silly chef type were you crack them over the rim, as you have found out it leaves a mess, chef don't clean up their own mess, the leccy does it I know I have worked in a few kitchens and never sent a steak back

When you are a master chef you crack the egg on the side of the pan
Over flowing pasta water also marks the hob.

[Spectrum]

Tried the vinegar but left streaks, I crack my eggs over the pan with a knife, I don't do the silly chef type were you crack them over the rim, as you have found out it leaves a mess, chef don't clean up their own mess, the leccy does it I know I have worked in a few kitchens and never sent a steak back

When you are a master chef you crack the egg on the side of the pan
Over flowing pasta water also marks the hob.

As a master chef, you should know thats what I meant hence the albumin dripping onto the hob, also as a master chef you should know that your pan is not big enough for the amount of pasta you are trying to cook

[Crystal]

I find it quite amusing that anyone worries about the state of their hob glass!

[Oldblueraincoat]

I find it quite amusing that anyone worries about the state of their hob glass!

I think most people like to keep their kitchens nice and clean - After all it is where you prepare and cook the food you eat so hygiene seems important - but that's just me

[MAD87]

I find it quite amusing that anyone worries about the state of their hob glass!

I worried about the first (and last) glass hob I had when it exploded...

[mysty]

Tried the vinegar but left streaks, I crack my eggs over the pan with a knife, I don't do the silly chef type were you crack them over the rim, as you have found out it leaves a mess, chef don't clean up their own mess, the leccy does it I know I have worked in a few kitchens and never sent a steak back

When you are a master chef you crack the egg on the side of the pan
Over flowing pasta water also marks the hob.

As a master chef, you should know thats what I meant hence the albumin dripping onto the hob, also as a master chef you should know that your pan is not big enough for the amount of pasta you are trying to cook

Sometimes the master chef goes of to do other things while the meal is simmering away.and on more than one occassion forgot to get back in time.

[Spectrum]

When you are a master chef you crack the egg on the side of the pan
Over flowing pasta water also marks the hob.

As a master chef, you should know thats what I meant hence the albumin dripping onto the hob, also as a master chef you should know that your pan is not big enough for the amount of pasta you are trying to cook

Sometimes the master chef goes of to do other things while the meal is simmering away.and on more than one occassion forgot to get back in time.

Thats why you have a sous chef

[mysty]

As a master chef, you should know thats what I meant hence the albumin dripping onto the hob, also as a master chef you should know that your pan is not big enough for the amount of pasta you are trying to cook

Sometimes the master chef goes of to do other things while the meal is simmering away.and on more than one occassion forgot to get back in time.

Thats why you have a sous chef

All I could afford was a dish washer.

[Spectrum]

Sometimes the master chef goes of to do other things while the meal is simmering away.and on more than one occassion forgot to get back in time.

Thats why you have a sous chef

All I could afford was a dish washer.

How do you get the hob in it?