Stovetop (Kashering) Status: The most common type of stovetop is a metal grate over an open flame, which is situated on a porcelain enamel surface. Others have electric coils in the place of an open flame or have a glass (a.k.a. glass-ceramic) surface covering electric coils; the most popular brands for this last type of stovetop are Corning and Ceran. The kashering of stovetops – including glass ones – is done as follows: All parts of the stovetop should be thoroughly cleaned, including scraping residual food from the surface and catch-tray, and not used for 24 hours. Then the fire or coil should be turned to its maximum temperature for at least 30 minutes. [For electric stovetops with exposed coils (i.e. not covered with glass), leave the coils on for just 15 minutes.] Afterwards, cover the following areas with foil: (a) the knobs, catch trays, and all areas between the burners, and (b) areas behind the burners where pots might touch. If there is food residue on the underside of the stove’s hood, it should be thoroughly cleaned before Pesach. An alternative for a glass stovetop is to not kasher it at all, and instead place all pots onto metal discs so that the pots have no contact with the stovetop.