Silicone Utensils and Cookware

This really should be a comment, as it doesn't directly answer the question, but it's kinda long ...

I do the same thing, but I'll admit there are a couple of disadvantages:

1. When you stir-fry, you will aresolize oils which will end up depositing on the utensils (and pot racks above your stove).
2. Some things will splatter (eg, a long-simmering tomato sauce), which again means the need to wash the utensils.

As for the degredation issues -- if they can't even handle the temperature of steaming, you probably don't want them in the kitchen at all. I haven't notice any problems with my wooden or wood-handled utensils.

I don't have any better space, as my cabinets are so low that hanging utensils can't really fit anywhere else in the kitchen, and I find hanging so much more convenient than everything in a drawer or a container on the counter that I'm not willing to switch.

Are there safety issues? Maybe if there were a fire on the stove, but so long as it isn't the fire extinguisher being stored there, I don't think it's that big of an issue. (that's not to say that I know for sure there aren't any ... I just don't know of any)

I wouldn't pay much attention to this list. I would just get my cookware based on what functionality I need, not based on what my stove manufacturer says.

The idea of not using cast iron on glass to protect the glass from scratches is as perverse as keeping a sunhat in the closet and going to the beach bareheaded to protect the sunhat from color fading. Your stove's purpose isn't to gleam, it is to cook. The manufacturer probably tries to shield himself from customer complaints: "your stove got scratches" "nothing we can do, you treated it against our recommendation". This would explain the overly cautious list.

I have an induction stove with a glass plate myself. I don't have cast iron cookware from the type common in the US (Lodge pans and similar), but I have a wrought iron pan, not seasoned on the outside (it developed black rust during seasoning the inside, as well as something which I suspect must be ferrous sulfide). It is smoother than cast iron, but rougher than a typical stainless steel pan. I regularly use it on my stove. Also, I regularly clean the stove with a mild abrasive (equivalent to Unilever's brand Cif) and once or twice, I had a baked-on spill which wouldn't go away with this cleaner, so I used a steel wool scouring pad instead. I worked gently, but still applied enough force to remove the residues. After cleaning and polishing with a glass-ceramic cleaner, my stove literally mirrors the ceiling. I bet it has less scratches than my phone screen. So, I think that all the stories about iron cookware damaging the stovetop are greatly exaggerated. But if you are really scared, you can sand and season the bottom.

The other claims are also dubious. Alu melts at 660°C, you probably won't reach it even if you forget an empty pan on high for hours. Nobody uses pure copper pans anyway, and if it is an inner layer of a sandwich bottom, there is no way it will leave marks. And so on. Only the glass warning is good - not because it would damage the stove, but because you risk the glass vessel itself to shatter.

Bottomline: Buy based on what material is best for cooking whatever you plan to cook. The stove should be able to take it. And if you are rough and it does get a scratch or two, then I don't see why it should bother you - it is a tool, not a fashion statement.