Originally Posted by Jo M

My stove expired today so I'll be out looking for a new one tomorrow.

I do a moderate amount of canning every year. I'm limited to an electric stove right now (gas lines expected in our area in the next few years:) ). During the process, I use heavy pressure cookers that are on simmer for several hours at a time on my coil type burners. The splatters are a pain to clean up when I'm through so I'm really kind of worried about leaving a pot that long on the glass top stove. Any advice?