Is Glass and Ceramic cookware suitable for high-heat frying and stir-frying?
Speaking as a potter:


No.
Yes.


Stovetop glass and ceramic stovetop cookware are sold and used all over the world, and come in a variety of different types, including earthenware, flameware, stoneware, borosilicate glass, and high-temperature ceramic materials like vitrelle.  They have several advantages over metal cookware, primarily for slow, even cooking, like braises, stews, and oil-poaching.

All of them should be either heated slowly, or with a large quantity of liquid/food inside, to prevent them from heating too quickly or unevenly, which can cause them to crack.  Earthenware pottery like cazuelas are even soaked in cold water before heating.

This means that high-heat, empty-pan techniques like stir-frying or dry pan searing just aren't a good idea.  You can get glass and ceramic cookware up to high temperatures, but you need to make sure to get there slowly ... and also to cool off slowly.

References:


La Tienda's cazuela FAQ 
My Kitchen in Spain, Cazuelas 
How
to make sure your Pyrex doesn't shatter 
Tagine cooking tips