I hope I am in the correct forum. My wife and I are contemplating buying a new kitchen range. She wants one of the "corningtop" or "smoothtop" electric ranges. However, we do a lot of canning in the summer and have heard from 2 seperate sources that these types of stovetops will not hold up under the weight of a heavy canner full of vegetables. Does anyone have any experience with this? Also, are the burners sufficiently hot enough to boil the contents of a heavy canner? And finally, every stove we've seen of this type that has been used for any length of time seems to have the burners scorched, scratched, or marred in some way. Is there anyway to prevent this? Thanks for any help/advice anyone has on this subject.