If you’re talking about the kind of glass cooktop that is basically an old-style coil under glass, then you have a point. If, on the other hand, it’s a glass-top induction stove - well that’s a whole other ballgame. I’ve been cleaning my induction stovetop with just a wet cloth for years, sometimes using a bit of ceramabryte cleaner and a paper towel - and it still looks brand new. The difference is that the induction eyes themselves don’t heat, they only absorb a bit heat from contact with the pot or pan - so spilled or splashed food does not cook on, so to speak. These stoves cook similarly to gas, without the indoor air pollution, and are much more energy efficient than other electric stoves. I’ve had coil cooktops, old-style glass cooktops, gas stoves, and induction - and induction is by far the best.

It takes a little getting used to and you have to use pans with a ferrous(iron) core, but we love ours. Wet rag cleans it all up.