*Sigh* Canning, cooking and ceramic stovetops question

We're finishing up a kitchen remodel and went with a glass-top range. It's a Maytag and has two ovens - one small one and one normal size one. The small one heats up in about 1/3 the time of the normal one and is fantastic.

Anyway (back to the point), I wanted a gas range but my wife really wanted another smooth top range (had one in the last house). I wanted gas with canning in mind knowing that we'd be getting into it. However we wanted the electric oven. They do make dual-fuel ranges, but they are quite expensive, so we went with the glass top. The manual doesn't say you can't can - just says to make sure canner/pot size are matched with burner size and not to overheat. I'm still hestitant to try it so I'm considering another option - buying a cheap gas range used off craigs list to stick in the garage or basement specifically for canning. I've seen them going for as low as $50. That's another option to consider and would have the side benefit of removing a heat generating operation outside, to the garage, basement, etc. Northen Tool and Equipment also sells some pretty stout looking single burner units that I think would work well for canning.

I have one of these too and I HATE IT! I keep hoping the stupid thing will shatter so I can get a new stove. If I use my big canner the water NEVER comes to a full rolling boil. If something boils over the top is a pain to clean.

HATE HATE HATE IT!!!

Oh, the handle fell off the oven door when it was just two weeks old, but Gorilla Glue fixed that.

BTW...did I mention I HATE my stove???

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I'm running so far behind I thought I was first!

http://hickahala.blogspot.com/

This one looks really nice, has all the bells and whistles but a price tag to match.
http://www.ajmadison.com/cgi-bin/ajmadison/ALE36.html

This site also has a wide variety of other ranges, maybe something will fit the bill.

Mine is a low-end GE glass top. Like I said earlier I've had no problems. My neighbor has also canned on hers for the last 15 years, also with no problems.
I agree with Mutti!!!!

Not all ceramic cooktops are created equal, which may account for the two schools of thought regarding canning on them.

In our old house, we bought a new Amana stove with the smooth ceramic cooktop. (I was SO happy to finally bid goodbye to the Harvest Gold stove and refridgerator) It worked fine with all pots and pans, but I was not canning at the time. We had it about two years before we sold the house.

Moved to the "country".....this house came with all Whirlpool appliances, including a stove with a smooth ceramic cook top. What a difference!!! I never realized how slow my other stove was for boilings, etc. until I had the Whirlpool!

I do a good bit of canning now on that stove. I specifically bought a Presto canner because it said it was safe for ceramic cooktops. I use it for both water bath and pressure canning.

Heck, when I was canning turkey soup and broth after Thanksgiving I had the canner, a humongous stock pot and another large stockpot bubbling on the stove at the same time. No problem!

Harvest Gold ... hilarious.

We are finishing a kitchen remodel and replaced the harvest gold double oven and range top. Ahhh, the 1970's ....

Just a note, I also have Whirlpool glass top stove. My last one was a Kitchenaid, but they are about the same thing.

It works just fine but I still plan on replacing it when we finally get the new cabinets. I want a slide in unit - That was suppose to be this winter but at the rate we are going on the work, I'm thinking it's not going to happen. DH works seasonal and what does not get done during the off season (winter) - does not get done until the next off season.

Cathy

Just popping back in here to say DW has read all this, and thnak you very much. She now is researching Consumer Reports, while I prep the kitchen cabinetry for the new appliances (since new stuff does not fit '60s cabinets in some cases). Who knows what we will do? I sure don't, but I will let you know what happens.

Someone suggest GardenWeb, and we have been there, but the comments are split, like here.

Thanks again for all the input to date! I wish for Mutti's result, because I want the glass top!

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Jim Steele
Sweetpea Farms
"To avoid criticism, say nothing, do nothing, be nothing." -- Robert Gates

Well, if everyone overwelming liked one product over another, that would probably be the only thing on the market. Mostly it's about finding the featuers that mean something to you and ignoring the rest.

Unfortunaly I've never found an appliance that had ALL the features I wanted. I always wish I could combine features from a few of them, and then I'd have MY ideal appliance LOL!!

I think I'm goign to get the Sears slide in Induction range (or similar unit if someone else offers one by the time I get to buying it) and then get a big hotplate for canning. I need a commercial grade hotplate, the smaller "homeowner" ones don't cut it. I want to move the stove so I'll install another vent and may keep the old vent where it is to use when canning. That way I don't need to have the canner on the stove -which is nice when pressure canning something for 90mn.

The new stove will also be much closer to the sink. I found having the stove where it is now was a real drag when blanching veggies for freezing. Especially when doing 40 lbs of tomatoes.

I've been living with my "temporary" kitchen for about four years now, so I've had some time to think about what I like and don't like. Dh and I are making our own cabinets from the pine flooring we pulled out of the house. But first we have to get the stairs and bathroom cabinets done. We still have not decided excatly what we'll use for countertops though. I think we'll end up with mostly wood to keep in charcter with our old house. Granite is out of our price range and would probably look out of place. We may do cement, but there again it's not really in character. DH hates ceramic counters so tile is out. . . Neither of us care for laminate. . .

Cathy

Jim, have you come across this site?

I found it while looking for info on canning and hotplates.

pick your own info

Actually, after reading through it, I don't agree with most of what is said. I wonder how long ago it was written. I sure don't have the same results on my stove with boiling.

However, I love my glass top stove and don't want to risk it with canning, and I want more flexibility in canning too. Don't care for any of the hotplates listed, they aren't the big ones. BTW - I can easily run a 220 circut for a hotplate, so I'll probably do that. Sounds like that is the best way to get the power needed. Dh will probably be ticked, only becuase we didn't run it sooner. He's had to drag a big extension cord from the shop to run his big compressor for all the work we do on the house that needs that one.

Cathy

Must be the difference in stove brands that makes the difference in opinions on glass top stoves. Mine boils water fast,cools down really fast. No problem keeping pressure in my big canner. I do the canning for 9 people on this each year so it gets a workout. Everyone has their own opinion but if mine was to break I'd buy another ! Mutti

Like another poster, I have a GE lower end ceramic top stove. A mouse died in the insulated space of our old stove and DH couldn't take the smell any more. There is a big difference in glass and ceramic as well. I have canned on mine and I use cast iron pans almost every day. If there are scratches, I don't see them. I just remember to gently set my pans down and lift them up to move them - no sliding across the top with any pans. I use a damp dish cloth from the sink to clean mine on a daily basis, razor blade to scrape off any burnt on stuff and the special cleaner once a week or so or when company is coming.

I would prefer a gas stove, but don't have gas here.

Love, love, love mine! Get a good quality one and use good quality cookware - there is definitely a difference in how fast water comes to a boil, depending on the cookware I use. Cheap cookware - long time waiting, copper bottom or better qual. pots - big pot 2-3 mins for a roiling boil for pasta or rice.

I have canned on mine, but do not do that a lot [I'm a freezer or dryer type], but use cast iron pans almost daily. You need to keep the bottom of the pot and the burn surface meticulously clean - wipe both before setting the pot down, and you won't get scratches. You can actually hear when there is something between the pot and surface when you set it down. Wipe spills immediately as they occur, and don't cook onto burnt food residue and you'll be fine.

I've had mine for over 10 yrs now and will get one again the next time around. Looks great too - I clean mine daily after cooking - doesn't show the years at all...

I use cast iron mainly on mine. I use the pressure canner and water bath canner on it too every year. Its about 5 years old now and the only scratch on it is from dh when he tipped it over bringing it home. Its an Amana with the self cleaning oven. I however would much prefer a gas or propane stove and if I ever get to replace this one if the price of gas is affordable that is what I'll have.

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Ginnie..
http://ginniequilts.blogspot.com/
You can say what you want about the South,
But you never hear of anyone retiring and moving North.

I was told that canning will not work on them. I have a ceramic stove anyway and I also have a 1928 three burner gas stove which I use for the canning. We live in Maine and often lose power so the gas stove is a life saver for us.

RenieB

I was interested in this kind of stove but the salesman said if I wanted to can it's not a good idea. The cook tops are more durable than they were when they first came out, but there is still a potential for problems.