Do you wrangle the wok on the surface (or a frying pan) for a sauté[0]? What I'm really trying to find out is: how durable is the work surface? Does it deal well with pans being slid over it, and on/off it?
I have microscratches on the ceramic surface but nothing horrible. The instructions said explicitly to lift pots and not drag them. I don't baby it and it's fine.
And if you're worried about it just buy a silicone cooktop mat to put between the ceramic and the pan, something you can't do on any other cooking surface.
