I await any refined information, but my understanding is that the manufacturers use a form of Schott glass called Ceran that can handle thermal shock and provide sufficient strength to resist heavy pots and pans when suspended from its edges. There may be variations of this product from the world's various glass manufacturers.

In general Ceran is softer than some other glasses used for non-thermal purposes, and either care has to be taken to not slide rough-bottomed pans across the surface, or else one should cook with the pans on paper, or on silicone pads. There are old threads here on silicone pads that can be searched out.

This page: https://www.schott-ceran.com/en suggests that Schott now has a coating for the Ceran that improves surface hardness. So some brands of recent model induction cooktops might be harder to scratch than the GE you are interested in.

Thanks!