Why is acidic cooking problematic for cast iron pans but not BBQ plates

I also have a glass-top stove at home. So far, I really like it: the heat is very even and there is good heat transfer, provided the pan makes good contact with the surface (one skillet I have has a bit of a lip, which makes it heat more slowly).

I've slapped skillets and pots full of water around on mine, and have yet to break it. I'm probably more careful than I would be on a metal range, but it seems sturdy.

But to your points:

1) There is no way cast iron could melt the glass. Iron melts lower than does glass (1200*C vs. 1500*C), so before you manage to melt your stove, your pan will be a puddle. It may, however, be possible to deform the stove top if you let an empty pan heat for some time. I don't see why this would be more of an issue with cast iron than with any other piece of cookware.

2) A heat defuser will work fine. Don't get the kind that is designed for use with gas, but anything else should work fine.

3) The burners on my stove are smaller than my skillet, so I find I need to move the skillet around to heat the edges. Also, flat-bottomed pans and pots seem to be much more effective on the flat glass top, as conduction seems more effective than radiation here. I polish the bottoms of my pots to get better heat transfer, although this is just me being anal.

Also: cast iron can't scratch glass. Glass is much harder than iron (see this wikipedia article), glass having a 6-7 on the Mohs scale, iron having a 4.

Ideally it should be matte to just-slightly-shiny black and very smooth. This article has some terrific information on the ideal oil to use (flaxseed) and method for seasoning, with actual scientific grounding.