Induction stovetop / canning - Why not?

16 years ago

We're doing a total gut-and-remodel of the kitchen, including an island induction stovetop. An old Kenmore (15 years?) induction stovetop came with the house, along with a gas stovetop. I've quit the gas after falling in love with the induction, so I have no doubt about choosing induction.

I've always stuck with gas for water-bath canning, though, assuming that my graniteware canner wouldn't work on induction. Last week, I learned otherwise ... worked like a charm! Faster, cooler, nice.

But I've since read here and elsewhere that doing so is a no-no, and I'm not sure why. Some folks guessed it was a weight on a glass top issue, but it it? Someone else mentioned enamel melting, but my Le Crueset enamel works great. I can't find anything definitive.

I can a fair amount, so now I'm worried. Can anyone advise on specifics of why I shouldn't use a water-bath canner on an induction stovetop? It worked on an 8.5" element, and the new stovetop will have an 11" element, which would be a more appropriate fit.

I don't want to maintain two stovetops. And outdoor canning is out ... it's 100 degrees in the shade here and I've zero interest in hanging out in the heat over a steaming canner.

Thanks for any help.

-di

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Comments (2)

User
16 years ago
It's not the induction itself. IT's the glass top. Radiant glass tops have similar warnings against canning. Prolonged extensive use can lead the glass top as a whole to reach some pretty high temperatures, even with induction just heating up the pot and that transferring to the glass. That can lead to cracking occuring from thermal shock if you accidentally spill anything on the top. Also, jams and jellies can cause etching of the top if they are spilled on it and caramalize. Induction tops are less prone to this than regular glass radiant tops, but during extended use, the glass can still become darn hot and damage from sugars sticking to the hot surface can occur.

It's really not a big deal to have a hot plate in the garage for canning if you like to can a lot. I've even set up a cheap laundry sink with a garden hose to help rinse out pots and pans and produce. IF you are someone who has a big garden and spends a LOT of time canning, then running a 220 outlet to the garage with an extra Craig's List coil stove is worth it.
macybaby
16 years ago
I do a lot of canning. I have not done any canning on my induction (installed in March) but I did quite a bit on my glass top stove.

I've used my Presto pressure canner for BWB on the glass top many times, and for smaller batches (jam) I just use my 12 qt stock pot.

The main concern is that the pot does not stick out far from the hob. Most do, but the Presto has a formed bottom so that even though it's larger - not all of it comes in contact with the glass.

Unfortunately, the bigger pressure canners (not cookers) are aluminum - so they won't work on the induction.

I'd have no concern what so ever BWB with a pot that fits the hob as recommended, but I'm not sure if I would want to use a bigger kettle that overlapped the hob as that is what the manufacturer warns against. And that is not just for canning, it is for all cooking. You have the potential of transferring heat to areas of the cooktop that were not designed for it.

Since I was remodeling the kitchen and knew I would not be able to use the big aluminum canners on the induction, I installed a 220 outlet in my kitchen and have a big sealed electric hotplate I can use.

I also have a "summer kitchen" in my garden shed complete with a coil cooktop for serious processing when the garden is in full swing.
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