If it helps… I have had a ceramic top for 20 years and see no discernible scratches. Now I don’t violently shake raw cast iron back and forth on it, but I have slid it over the surface a lot. As long as the bottom is well seasoned it is pretty smooth. And I have worked to a much greater extent SS cookware and it hasn’t been an issue.
I have also used abrasive solutions/polishes and razor blades to clean it.
Now I am not sure about whether some glass cooktops might have cheaper/softer glass than others (and I am willing to bet my cheapo induction hob’s surface is no where near as hard as my main unit), so it is something you may want to look into (my 20yr old is a Frigidaire Gallery).
