My experience is short term, having never had one of my own, but this is my takeaway:

Pro: Pretty. Minimal block of view.

Con: Always looks dusty. Always looks greasy. Have to work at cleaning it so it doesn't have streaks. Capture area is very small as it's mostly glass rather than baffles, so more just sticks to the bottom of the glass.

If you have one that has a full sized hood insert then glass around it for decor, then the last con would be alleviated, and it might not get as icky underneath, but still a big cleaning issue to make it pretty. My hood is brass and the canopy hides the dust. That doesn't mean that it doesn't get cleaned--it gets dusted regularly--but it doesn't show when it needs cleaning.

Someone suggested one to me when I was shopping for a range hood; they thought it would be good because it wouldn't look very bulky (I needed an island hood in the middle of my kitchen). All I could see was the constant cleaning and dusting it would require. I went with a Kobe SS one instead.

I have the Zephry Milano with the curved glass hood. I had the same concerns about cleaning but decided to go ahead due to the look. I have had no issues with the cleaning and would buy again. My house is cleaned every other week and can't say I clean it much in between - occasionally wipe down the underside.

The glass is by far the easiest to clean

We have a hood that is flat glass. Yes, it does get greasy and dusty on both sides, but it's glass and is easy to clean. Looks really nice, not as imposing as an all metal hood. Added benefit of the flat glass is that it acts as a shelf for a few light weight items. We keep a few commonly used spice shakers up there.

Thank you all for the comments and suggestions!!

Curved glass hood owner. Electric stove. Very easy to clean but it's a 2nd home and we don't cook daily. Also don't fry food. Our hood was a reasonably priced, quiet hood from eBay. Don't expect it to last forever but not worrying about what has not happened.

My glass hood just spontaneously exploded. Do not recommend!

Yes, mine did as well this week. Thank goodness it was at 4:30 in the morning. We heard a loud bang and it exploded! Glass went everywhere. I feel blessed that no one was near the hood when it exploded! We could have been seriously injured, especially our eyes. The clean-up was awful as the tempered glass shattered into small pieces that blew all over the kitchen.

I'm not sure how I missed commenting in this thread. In addition to the negatives above, there is also a major functional performance deficiency.

These glass canopy hoods lack actual capture area. What they have is one dimensional and expanding cooking plumes will flow out of the transverse-to-concave sides before capture. (Think wide beam flash light and mirror analogy.) The real capture area is just the central section. But due to the central section protruding slightly into the glass zone, it can further block any plume "rays" that follow the curvature and make it to the central area.

Please read the first dozen or so pages of the paper at following link for what is to be accomplished by cooking ventilation. Then imagine that residential requirements limit ventilation system size (particularly height), but in return may force increases in other parameters, such as CFM/sq. ft. of entry area. The farther a residential hood deviates from a commercial hood, long optimized for efficiency at required performance, the less effective it will be at removing grease bearing plumes and odor from the cooking zone.

https://www.tagengineering.ca/wp-content/uploads/2015/02/KVSApplDesign_catalog.pdf