I use my Dutch oven on my ceramic cooktop without any problems. I don't slide it around too much, because it's so heavy. But I've never had a problem with scratching or cracking my cooktop. It's white, so they might not be showing up as prominently as on a black cooktop.

I have a ceramic cooktop, and I use my cast iron pans all the time. I don't think I've tried my dutch oven (I mostly use it in the oven), but I have 3 various sized of cast iron skillets, which end up on the cooktop a few times a month for the last 4 years - no scratches and no cracks.

I have a black ceramic cooktop on the inexpensive range that came with our house. We use non-enamel cast iron frequently and I haven't noticed any problems with scratching or cracking. I have seen my husband press on the cooktop hard enough to flex the it (I told him to move his project immediately) but it didn't seem to cause any problem.

I have heard other people say that using a large waterbath canner can crack ceramic cooktops but I haven't had a problem with my 22 qt canner either.

Overall, ours has been extremely durable. The one thing I try to watch out for is setting hot pan lids on the cooktop. Ours form a very strong vacuum if they're left to cool on the cooktop and I've had to pry them off with a spatula.

Of course, the Dutch ovens with feet won't work very well but those are made for campfires anyway.

I use my 12-inch cast iron pan at least once a week on my glass-top range. No issues at all! I just make sure the bottom of the pan and the stove are both very clean before I start cooking.

We use a large cast iron griddle (the lodge one that covers two burners) weekly, along with a round 12" griddle, and a 12" cast iron skillet a couple of times a month.

We use an enameled dutch oven a couple of times a month as well.

The stove was here when we bought the house 7.5 years ago, and while it has gotten scratched a bit (I think from the wok mostly), it has held up well.

I use my dutch oven and cast iron pans on my flat top stove all the time...never thought twice about it! Happy cooking :)

I use my cast iron skillet and enamel dutch ovens on my ceramic cooktop all the time and have never had any problems.

I use my Staub Grill every week on my (came with the apartment) Fagor glass cook top, with no problem yet, and we shake and move it around a lot!(Duck magret with new potatoes, anyone?) Still have to try my Le Creuset skillet and Dutch oven though. Thing is, the quality of the food cooked in these is so much better, it may be worth the scratch risk to the cheap cook top.

yes yes! my favorite stove top item is my cast iron skillet; i find that the way it distributes heat more evenly than all of my other pans is incredibly important on the glass stovetop (which came with my apartment).
the burner is always turning on and off below the glass top to try and keep a steady temperature, but if the pots are too thin, it scorches the food when the burner in red glowing mode.
i HATED this stove top until i decided to start using all of my thrift store le creusets and cast iron pans, it made all the difference.

I've got a ceramic hob too, have never scratched it in 15 years despite frequent use of cast iron skillets, griddle pans, and casseroles (both le Creuset and cheap Ikea ones). My hob takes too long to heat up and then cool down but we get along OK really and it is fantastically easy to clean.

I've cooked on several glass-tops with cast iron over the past 20+ years and never had a problem! I use it daily! Cast iron is the answer to many cooking problems. Aluminum is blech!

Love the look of that cooker. Why are some the nicest designed cooking appliances only available in Europe? Not fair.