I have a Ceramic Glass Top, and it was top of the line that heats up quicker than the others. So from my experience here are my suggestions.
Stainless steel; stay away from All Clad; it warps the heck out of the pots and pans. I have returned so many, even the cast aluminum. You need to purchase a stainless steel pan that has a heavy visible clad on the bottom. It prevents the pot/pan from warping.
Cast iron; The newer ones claims it can be used on Ceramic Top. I personally wouldn't try it since I violently split my father 20 year old griddle in half that took all of 1 minute to do. Scared the mess out of my and I am lucky it didn't break the ceramic top.
Aluminum; Will warp without the heavy clad on the bottom. So never heat the pan up on high and don't go above med high. But they are cheap enough to replace.
Non Stick; Will gunk up faster on a ceramic top due to the higher temp it gives off. Keep the heat low.
Enamel is fine; Never had a problem. Think about self-cleaning ovens, they generate high temps to burn off the grease and the sides are enamel. When I clean my oven, I put my enamel roasting pans in, leaning on one side. They come out so clean. Generally enameled pans are molded with additional ridges on the bottom or pressed in a way that re-enforces the strength of the pan or pot. But the bottoms are not smooth are scratch easier. I use the big pots for corned beef and lobster that you really don't move once it is on the burner. I do pick them directly up and not slide.
Tempered Glass; Is fine too. Just keep in mind, they are more temperamental. Don't put on high, and you CANNOT add anything cold. It will crack in half in an instant.
With this said, all of the above can scratch your ceramic top. But ceramic is tougher than just glass. It can take a beating and not show much ware. I have had mine for 10 + years, and there are scratches, but not like you would think. Just be smart, don't rub the pan and shake back a forth or slide. Becareful of the salt water when cooking, clean off boil overs immed. It not only will increase the temp of the ceramic top, but will bake on quickly to a hard burnt mess. Try not to use a razor, it will scratch. Before using it, try soaking a paper towel with Windex, then cover the paper towel with plastic wrap and put a med weighted pot on top. Leave overnight, the baked on salt, grease or whatever it is should wipe off. Tip; You can also use this method for baked on spill overs in your oven, but just use water. Invest into some really good Microfiber towels, such as Don Aslet on QVC. You only have to use water on the towels no Windex all the time and no streaks.
Also, ceramic does not cool off as quickly as turning off a gas flame. If you leave a pan or pot on it, it will bake the food on, especially non-stick. And you can't put it in the sink and expose it to cold water. Solution: I always keep a tea kettle on the stove filled with water. The water always remains at room temp. When I am finished cooking I throw a little water in the pot or pan to stop the cooking process. It's an adjustment like anything new. But I LOVED my stove and it really did improve my cooking. Good luck to you!