Yeah - I have my cast iron in storage until I move somewhere with a gas stovetop. It kills me a little bit, but I'd rather they get used when the kitchen is truly MINE.
The house I'm living in now has a glass cooktop, and it really is lovely. It's easy to clean, it heats up quick, and I can boil water pretty fast, but I've never used my cast iron on it.

I have this Jennair http://www.jennair.com/flash.cmd?/#/product/JES8850CAS/ glass top range and love love love it. I cook a lot, and I have all Le Creuset cookware, and it works just fine. You do have to be careful not to slam things around on it, and to clean the stove top AND bottom of the pots well before using. But it cooks great, cleans great, and my favorite thing is how many different actions I can have going at once. I've had mine for 4 years and it still looks new.

I have a glass-top, electric stove, and I hate mine too! I also use my cast iron on it... NOTHING is keeping me from my beloved cast iron! Strangely, the manufacturer actually recommended cast iron in general, and said nothing in terms of using it with the glass top. So far (it's been quite a few years), I haven't had any problems. I'm kind of wishing I would break the darn thing, so I could buy a new, non-glass-top stove.

Budget be damned, I've looked at Aga stoves http://tinyurl.com/7vt6t9l
I have no idea how reliable they are, and they cost a ridiculous amount.... but... SO gorgeous! And will fit my retro kitchen like a charm. I can dream.

I have a Frigidaire glasstop that I generally like. My only real issue with it is that if pans don't have a perfectly flat bottom the heat transfer sucks big time. Unfortunately one of our favorite pans got overheated and warped, so it's now a hassle to use.

Since it's almost inevitable that pans will warp given enough time, I'm strongly inclined to have my next stove be gas powered. If that's not an option for some reason I'll be looking hard at induction.

Look into getting an Induction stove top.

I have a Kenmore glass top that I purchased second hand and I really love it. So much better than coils. I use cast iron and have had no problems at all. Really easy to clean too.

I second the induction advice above. Heating a glass or ceramic element is much different from the way an induction cook-top works.

Another vote for induction. You can always put down a silpat or papertowel and use your cast iron on top of that. The ONLY downside I can see to induction in your case is that I think it draws more amps than a 'regular' electric stove. Double check the power requirements and what you have available before purchase.

As for specifics, I haven't seen it in action, but I'm in love with the look of the Electrolux Induction slide in range. I know Sears is offering an induction range now. One other mfr is too - maybe GE?

We're in a similar situation - we moved and the new house wasn't set up for gas. We ended up buying a Kenmore induction range during the Black Friday sale this year, and I just love it to pieces, and it's so much easier to clean than our old gas range. We use cast iron and our normal (All Clad) cookware on it daily, and no problems with scratches yet.

I can recommend what NOT to get - we inherited a very expensive (so we were told) Bosch oven/range with our home. It is poorly designed - IMPOSSIBLE to operate (one knob controls everything with little description), and next to impossible to clean. Plus it's a good 25 degrees off. .... all that said, it has a convection feature that I use surprisingly often and produces great baking results.

But what about recommendations for a standard electric range - the kind with the coils? I have one of those and it's first on the list of appliances to replace when we win the lottery. The top is black and the front stainless - two 'features' that I've decided I loathe - they're so hard to keep clean. And then the basins under the coils irk me too. I know you can line them with foil, but to me that's even more aesthetically displeasing than the 'stainless' front.

We have a stupid, impossible to keep clean, glass top range. It's a Frigidaire. Love having an electric oven, but I despise that stove top. It stays hot for quite some time after you turn the burners off, which is annoying - have to be careful not to set anything on top, even after the 'hot element' light turns off. If there's a single drop of anything, even just water, that splashes the surface you've got a spot there that will be very difficult to clean off later. It also does not distribute heat all that well, and you don't have nearly the control like with a gas stove. God forbid you have a pan that isn't perfectly flat, because the damn thing gets hot spots.

I've cooked on an electric with the coils, and besides the cleaning it wasn't too bad. I'd like to see what a new one would do, as the one I used was old/underpowered. But I'd rather clean a coil electric than a glass top any day of the year.

Induction is nice, but so expensive, and then there's the electricity issue. It does solve some of the temp control issues of an electric top, though.

Gas range FTW.

I have GE Profile glass top electric stove. It came with my place when I bought it. It was brand new. I did ask about a gas stove but that would involve taking down walls, extendng the gas line, etc and cost $$$$.

It works well enough but takes forever to heat up. A large pot of water can take at least 30 minutes just to even start simmering on high heat. The oven is slow to heat up as well. Once it is heated up, it is slow to respond when you adjust the knob for a different heat setting.

It's a PITA to clean. My stove is all white which means every little stain shows unless I scrub it with special cleaner.

As others have said, the stove top surface remains HOT for awhile after you turn off the heat. My cat has burned his paw from walking across the stove long after the hot indicator light has turned off. Since the stove top is flat, he thought it was part of the counter.

I inherited a glass top electric from the inlaws but got a single induction burner for Christmas. I would definitely buy an induction range when we move to a forever home. Just having the one induction burner has made a huge difference in my cooking and I brought my cast-iron skillet out of storage!

Agreed that the glass top can be a pain, but even so, I still love my Maytag Gemini electric double-oven range. I bought the snazziest model available (convection, "warming" area on the stove) and wouldn't do that again as I use only the basic features. But I love this stove and oven. Stovetop is very responsive, for an electric unit, and cleans up relatively well with Barkeeper's Friend (often just baking soda works great). I love the flexibility of having two ovens: I can have two trays of muffins in the top oven while a pot of yogurt is staying warm in the bottom one. Holidays are much, much easier. My range is easily the best toy I own!

i am like a few of you, i dont get why no one is talking about the electric oven with the coils? i grew up with one of those... no where near as amazing and gas but 23478932 times better than a glass top. i have a glass top now im my new rental and i HAAAAAAAAAAAAAAAAAAAAAAAATE IT

i do use a cast iron skillet on it though with no problems. my biggest peeve about it is the temperature doesnt stay steady. i can see the stove lighting up red then going back cold all the time. drives me nuts. takes forever to boil water.

Love my glass top Jennair range; don't love the convection oven.

i can also mention what "not to get". DACOR. we've had ours for about 8 years and have nothing but problems since day one- literally. i could not tell you how many times we have had the repair guy out only to try and fix the problem(s) that never get fixed. even for as much money as we spent $3500. i would never buy another DACOR- electric stove. if someone tried to give me one for free i would not accept.
my next stove purchase- induction- all the way.

I have a glasstop stove, which I was excited about when we moved into the house, but it took all of about three months to become disenchanted with it. It really sucks for making jams & jellies, as my husband tends to let things boil over. I'm hoping when this stove (a Kenmore) kicks it, we'll be in a position to consider gas. I like the glasstop better than the usual coils, though.

My mom has these flatt-ish burners--no idea what they're called--that she feels about much as I feel about the glasstop. Her burners take awhile to heat up and cool down (and the only indicator on her stove that they're on is that the red spot in the middle gets dark), but they're not coils and are much easier to clean. I'd rather have burners like hers than coils again, but I don't think I'd trade my glasstop for them.

I can personally recommend the Amana 4.8 Cubic Foot Self-Cleaning Electric Range