Glass lid here, too. Can't imagine a plastic lid would be all that useful or practical, but at least it wouldn't break if you drop it!

I honestly have no idea where the element is in mine either, it gets damned hot up the sides, but then it is stainless on the outside so it could just be the heat being conducted around.

Having one pan that can go on the stove top and then into the SC would be useful (but I often don't brown the meat more as a time/energy thing rather than a generating washing up thing), but I've got corningware casserole dishes that can go on the stove top as well as in the oven so I don't see why it needs to be metal to do it. I certainly wouldn't suggest anyone go plonking their SC insert on the stovetop - they aren't designed like the corningware!

BW