Is it safe to use a 2 burner reversible griddle on an electric stove

A regular electric oven uses a large coiled resistor as a heating element. A large electric current is passed through this element which generates heat, similar to the tungsten filament of an incandescent light bulb.

An induction stove doesn't actually generate heat itself, but rather induces it the pot or pan. It does this using a rapidly oscillating magnetic field. This field induces an electric current in a ferromagnetic pan which generates heat, thus heating the food.

Induction stoves are faster, safer, and more energy efficient than traditional electric stoves. It requires significantly less electricity to create the magnetic field than it does to drive enough current through a resistor to make it heat up. They are safer because they don't actually generate heat themselves. After taking a pot off the "burner" (glass surface) it quickly begins to cool.

With regards to differences in the cooking process, there's not much. You just need to be aware that it heats up much more quickly and cools down much more quickly than a traditional electric stove. It does affect your choice of pans however. All aluminum pans will not work, nor will some lower quality stainless steel ones. If a magnet sticks to the pan then it will work just fine. The pan must also have a flat bottom to make full contact with the surface.

Where do you live? European Pyrex is made from borosilicate glass, the same as in laboratory's equipment; American Pyrex is made from common soda-lime glass.

If you are in America, don't bother trying it at all; soda-lime glass is sensitive to thermal shock. Even though it's tempered for kitchenware, it is nowhere near good enough for the burner.
In Europe, you could take your chances if you have a bowl you don't mind risking. However, there is still a significant chance that it will break on the burner some day. While I think that they use the same raw material for both kitchen dishes and laboratory test tubes (which are obviously OK on a gas burner), kitchen stuff is much thicker. This makes it much more likely to break under thermal expansion.

If you decide to make the experiment with a borosilicate Pyrex, take care to warm it gradually, starting with a small flame, and don't pour cold ingredients into it. Proceed at your own risk. And ask yourself if you really have no pots better suited for the task.