I'm limited to the kitchen electric stove now. I do have a heavy duty burner when I do a lot of canning. Its raised up off the stove surface about an inch more. The support struts under the element are also thicker so they don't warp as much.

I have a nice gas stove. I would never use electric again unless I had to. This is wonderful.
You can buy a special canning element for electric stoves. Worth the money. I learned the hard way, too.
BTW, does your canner hold at least 4 quart sized jars? If not, then it is a cooker and not a canner and should not be used for canning. The food will be underprocessed.You said it was 7 quart, which is not very big. Canners and cookers are measured by how many quarts of water they will hold, so just wondering.

Thank you both for your replies. I didn't know that there is such as thing as a heavy duty burner element. I'll check to see if one is available for my Whirlpool stove. We will be trying out the outdoor stove this weekend for canning some tomatoes and, if it works, that is probably how we'll go. It would be nice to keep from heating up the kitchen.

Linda lou, we have a Presto cooker canner that holds up to 20 pint or 7 quart jars and has a dial pressure gauge and a pressure regulator (which I call a jiggler) that has different weight rings which can be changed for venting steam buildup at different pressures. One of the nicest, most useful Christmas present we've ever gotten from my in-laws.

Ginimn, then you have a 22 or 23 quart sized canner. Just like my two. I switched to using the three piece weight set on mine recently instead of the counterweight.
I am finding all I have to do is listen to it instead of watching the gauge like a hawk.
It was both a Whirlpool and a Tappan that I killed canning on them. I wish I had known about the element earlier.
My friend leaves hers on her stove all the time because she said it is great for large pans and for stir frying, too.

I use a two burner, cast iron, camp stove. Runs on propane. It's much like these...

Here is a link that might be useful: Cabela's cast iron stoves

We've generally just used the kitchen stove. Small kid time we had an electric stove and used the same 21 quart Presto pressure cooker/canner (whatever it's called) on that stove without problems. The same pressure cooker is now being used on a gas stove and doesn't seem to cause any problems. Seems like pressure cookers will outlast just about any type of stove except perhaps a cast iron one?

Well I use my early 60s GE electric stove. The canning elements they make for ge don't fit models that old, so I make do. I know the woman who lived here before me did a lot of canning and she did just fine with this stove.
I do have a propane burner for canning outside. I'm really glad I got that. We only had one day under 90 this August and lots and lots of very humid, over 100 degree days.

I have a two-burner cast iron that I bought at Cabelas. Hooked up to a 20 lb propane tank. A couple of ceramic floor tiles underneath because there is a lot of reflected heat as you already know.

(I should have bought the 3-burner)

jt

Here ya go.. The heavy duty canning element for Whirlpool stoves and most others..

Here is a link that might be useful: Heavy duty canning element