We don't have gas at our house. After learning to cook on a gas stove and having it in our houses before this one, I got spoiled. Learning to adjust your method to electric isn't easy! Our current stove has ceramic top. It is a pain to keep clean and we do not use our cast iron pans on it.
Other than that, it hasn't given me any trouble and so far has lasted as long as any others I've had. (I probably just jinxed myself! and right before Thanksgiving...eeek!) As others have said, I use my canner on it without any problems and try not to slide anything.
I don't know what we will get when it goes up. The whole idea of going back to the spiral burners turns me off but would love to be able to use my cast iron again. Still can't stop thinking about a nice double ovened, six burner restaurant type stove....
Thanks for the warning about using a cracked surface. Who knew?!