Outdoor canning

[dennishoddy]

I love our glass top. We've had spillovers, etc with no damage.
Cleans up so easy. Anything baked on gets a safety razor to lift it off. I had to replace it once because right after cooking on it while it was still hot, wife used a dish towel that was wet with cold water, and it got a thermal related crack in it. Took about 30 minutes to replace it.
The heating elements are designed to glow red, then shut down. Cycling like that is how heat is regulated.

 

[Dave70968]

I like my glass top stove but it also says not to can on it. I did some more reading (google is your friend) and apparently manufacturers are making the tops thinner and thinner which means they cannot support the weight.

If I was a canning type person (I'm not, that's why I have the big Excalibur dehydrator with all the bells and whistles and have the big HR FD in layaway) I'd be doing it outside, too.

When you give it a try, @Snake we need a thread to see how it goes.

How does that compare to an All-American 921 (note: I didn't pay that much, but I've had it quite a few years)?

 

[swampratt]

the skillet I was using was an 8" cast iron on the smooth top on off on off on off type top and it sucked.
But my aunt cooks on it just fine.

 

[dennishoddy]

We use all cast iron on ours for the most part. It regulates the heat a whole lot better than the exposed element electric stoves.