I do my canning outside on one of those propane fired deep fryers that they use for deep frying turkeys at Thanksgiving. I started using it because I didn't want the house having to use extra air conditioning to cool down from the heat being added to the house from the canning. It is great! If you don't own one perhaps you can borrow one from someone. We actually found ours at a yard sale. A friend of ours went out and bought hers specifically for this purpose after seeing me use mine. My extra large canning pot doesn't fit on it so I just use the pot that came with it after cleaning it really well. Ann in TN

I canned on mine - have not had a problem - but there is a first time for everything! I have not read up on whether to or not to use a glass cooktop stove for canning.. I suppose I could get a stove for out on the deck - would be interesting. Have never cooked like that - but think back - our grandparents and maybe even parents used a summer kitchen which was like cooking outside!!! lol

I have to look into one of these - that sound super great! and the mess is all outside! Thank you so much for the insight to using one of these.... my next purchase! lol

I have a glass top stove and use a cast iron skillet and I can on it too! I never new you weren't supposed to. Now what??? :?

My sis has a new smooth top she bought last year at Sears. It has one extra large burner for the canner. She canned a lot on it last year with no problems,

I have this stove, and i can green beans, tomatoes and pear honey every year. I have the big pressure cooker and i have not had any problems using it on mine.

Most of them say to NOT can. Check with the makers of the stoves --- some say you can. My mother bought a house with an old glass top and opted to buy a propane burner and canned in the garage. Not only does it save her from ruining her stove, but it keeps her house cooler!

I've canned green beans and tomatoes and fruit on my glass top stove. The instructions recommend against it. Now I use our Camp Chef (propane) outside for canning fruit. Their instructions recommend against canning as well. So far haven't had any problems.

I had the jenair and I burned up 2 elements canning when I went the 2nd time I ask what I needed.I bought a canning element that raises the cooker about 1 1/2 - 2 " above the regular ones. works great. Still canning and sometimes I am sewing. Oh wait a minute that is backwords. lol

I've been canning on mine this year. It does make me nervous though. My husband has a propane fish fryer I may use in the future! I love my glass top stove because it is so easy to clean!! :D

Just as long as the bottom of your canner is totally flat and makes good contact you should have no problems.

I have. I do think the flat surface stoves seem to heat the place up a lot.

Oh yes if you used pans on gas before you can not use them on the flat top because they are most likely not all the way flat.

You should NOT use the ceramic top stove for canning, according the manufacturer of my stove. The ceramic top may crack and, furthermore, the heat cycles on and off and may not get hot enough to process the food properly. Purchase a one-eye electric unit to use or borrow the church's electric coil stove top if one is available. I go to my son's house to can my stuff, but that is one load a day. Do hope you can find a solution for your dilemma.

I have been canning on my electric glass top range for 4 years now and have not had any problems whatsoever. I can using using both a pressure canner and boiling water bath. The top still looks brand new.

I had one and could not use cast iron or any pans with a ridge on the bottom. Also, the unit burned out in the oven and it would not go out even though we turned the oven off so we had to unplug it from the socket. That stove went out the door and we bought one with regular burners on it. Love it!!!

I HATED my smooth top! I was so happy when it died lol.

I had a smooth top briefly a few years ago. I never tried to can on it but I hated cooking on it. Everyone has their own preferences for cooking and I really prefer gas (which I now have) but I'd take a coil top in a heartbeat over a smooth surface range.

I have a smooth top stove and have been canning on it for years with no problems. I had one at the old house and one here. I have been canning on a smooth top for about 15 years. I do about 200 jars a year. I works fine for me.The only thing I would recommend is to get a black top or mine is black with grey speckles. It hides the dirt. The canner will sometimes leave a black ring on a white one. It comes off with stove top cleaner. It is so much easier than cleaning up the mess down inside the burners.

We canned quite a bit last summer on a glass top stove. I was a little worried about it breaking but it didn't. It did take a very very long time to get the water to boiling, but I was using a heavy bottomed pressure canner and not a water bath canner.

I have a glass top and have had it at least 6 years and can on it all the time, my SIL does also, never had any trouble with it. Mine is an Amana

Have you thought about the new induction stoves? Only the items in the canner get hot. The stove stays cool.

I have a magtag glass top Electric stove and I have had it for about 3 or 4 yrs now and really like it. You have to use special wax cleaner on it and also use the razor to clean up spots right away. I only make Jam on mine. Don't do any canning anymore. Good luck

My sister has an electric stove and in place of "coils" are heavy solid metal "burners". She loves it and did a lot of research before buying it. It has served her very well and she is an avid canner. I don't know the name brand, but I'd hunt for one like it if I did a lot of canning.

My sister and I both can on our flat tops.

In our Florida house we put in all stainless appliances with the smooth top stove a couple of years ago. I hate it.
In fact I don't like the stainless, always wiping finger prints.
In this house in Maine the sstove is electric with coils and it is ok. All my former homes had gas, those I loved. I don't think I would can on the smooth top.

I would by a hot plate for canning. My mom uses her pressure canner on her flat top to do tomatoes. It is only ten minutes at a time. Not sure why it would make a difference if you were canning or making soup.

If you have a porch or an open garage nothing beats the three burner Coleman stove for canning. I have two American canners (one does 24 quarts at a timeand one does 7. We use to go camping and go pick huckleberries and go to the boats and buy tuna and salmon and canned at the camp ground with a Coleman. It worked so well we use it at home now in an outdoor kitchen.

(and ask the manufacturers.)

I have had a smooth top for almost 17 years. I have used it to can using a pressure canner. Also have slow simmered spaghetti sauce for canning for HOURS. I have not been ABLE to crack that top. I personally do not like the smooth top for cooking of any kind, but perhaps that's because mine is old. It holds the heat too long and there is very little control. I have abused it every way I can think of short of dropping my iron skillet on it (they don't recommend iron skillets either) and that thing just keeps going. I'm going to give up soon and just get rid of it and replace with a gas stove.
Just my personal opinion.

YES they can be used for canning. If you already have the stove, call the store you got it at, they can tell if yours will work, if you are looking to buy one, ask the sales person where you buy it. I have canned on mine for several years.

I have had nothing but glass top stoves for 35 years. I have used several different pressure cookers on them and every kind of pot or pan, flat bottom or not. I also have my pressing board on my wine room stove sometimes (yes, we make wine, too, which requires heating large quantities (10 pounds) of sugar in a gallon or less of water). I started with a white Corning top which discolored with heat and when it was replaced got a black top. Moved to a house with a 7 year old stove (now in the wine making kitchen) and bought a new stove for the family kitchen. I have had only the discoloration problem with the white cooktop but no problems of any sort with any type of pan. You have to use your own judgement but I wouldn't hesitate to do any type of cooking, canning or even pressing with my iron on a towel or pressing mat on the stove top. Good Luck with whatever you decide to do. (PS the stove salesman slammed an iron skillet down hard on the store stove top with no damage)

I had a glass top stove many years ago and put a pan of water on to make tea went to church and forgot burner was on.Pan was red hot when we got home so with out thinking I immediately tried to move pan off burner but it was stuck .Few hours later went back and glass top had large hole where pan had been.