I don't like the smooth top and am hoping that lightning will strike it so I can collect the insurance and get a good old stove with burners, but until that happens, I'm stuck.
LOL! I seem to remember (after trying to do mess of greenbeans in the pressure canner with a glass top a few years ago) reading something in the manual about not using it on the glass top. It might have been on mirro's website. IDK, I'll have to investigate that when I get home. Anyway, after much scrambling around and a near meltdown ( me not the canner) we ended up using the turkey fryer. I had always used electric before that. I have only used gas after that.
I cannot suggest pressure canning on a flat top. However, water bath canning is not a problem.
If you get a hot plate, get a BIG 'UN
I would suggest a propane powered single burner ( something like a turkey fryer) or if you can find one, a gas range
I switched to gas with the remodel. I'll never use anything else! IMHO, it is the easiest way to pressure can since maintaining constant steady heat is the name of the game.[/quote]