Not all glass-top ranges are induction.
My ex-wife has a glass-top that just heats up like a regular electric burner. I used to absolutely hate that crap thing. Super-fragile and a pain in the rear to clean, took FOREVER to heat up or adjust temps and would stay hot enough to burn you for 15-20 min after being shut off. The only "plus" was no crevices for gunk to build up in.
IMO unless its induction there is zero point to a glass-cooktop.
I have 1/2 stove (interchangeable insert) that's this glass non-induction, and don't mind it much.
A pro is that you don't need special cookware, just reasonably flat.
A con is it does take a very long time to heat up, but once you are used to that, you can plan accordingly. I'm always doing 3 things at once anyway so can just multitask something else while it's heating.
Second con is my insert has a black composite coating over a stainless border and it is flaking off where it meets the glass. Funny that they bothered to put the composite on at all because the stainless previously hidden under it, matches the rest of the area around it.
It does stay hot for a long time after turned off, but by the time the meal is over it is cool enough and not hard to clean. Every now and then I use a razor blade or when aluminum pans eventually build up a silvery residue, then I use a mild abrasive cleaner with (oxalic?) acid in it.
I would slightly prefer gas but not enough to bother changing the stove out.