1. If the pan is truly induction compatible and it works with the hob, I doubt very seriously it would damage it. The question is if the hob will work with the pan overlapping it. Have you tried it? When cooking on high heat you have heat transfer to the outer areas anyway.
2. I have not tried to thicken an egg mixture but it sure seems like it wouldn't be any problem using your lowest settings. Hope this helps. Carol

No, I didn't try it yet. The canner is in its original packaging and if someone knows for sure it is not recommended, I'll return it for credit. But, I guess I could keep it to use on the Camp Chef on which I now do some pressure canning.

You might want to contact your customer service number of your cooktop's dealer and ask. I know I talked to Bosche once and they were very helpful.

I used oversized pans on my last induction cooktop without any problems. It was an older model so probably lacked some of the newfangled safety devices, but I think you should just do it! (I haven't installed my new one yet.)

My old cooktop (again, not a new Miele) let me cook stuff like that without a double boiler. That sounds like the coconut pecan frosting I made recently! Low was very low on that thing and I hope the new ones recognize the virtue of superlow low.

Let us know how low you can go when you do it!

I can't remember which ones I was looking at, but when I was shopping I read a lot of induction manuals, and several allowed for a pan that was an inch bigger around than the element. Do check with your manufacturer's customer service, but I'd think it would work.

I took your advice and called Miele. (I probably should have done that first.) The tech/customer service guy said "sure, no problem."

And, Fori, would you be willing to share your coconut pecan frosting recipe? Sounds tasty.

I don't have it here at the moment but it's just a basic one--I think it's in the Fannie Farmer cookbook. It IS good. Too good.

Glad to hear your new pot will work!

I have been looking for a canning pot that is wide enough to hold my old holder?

Would you place the jars in the pot without a holder? They would then sit directly on the bottom?

The holder is 12 1/4 inchs wide? What size pot did you purchase?

If you want to use the lowest setting on your burner instead of a double-boiler, it might work. It depends on how low the heat is at its lowest setting, the kind of pan you are using, etc. But to be on the safe side, use an old trick that Julia Child recommended: have ready a pan of ice cold water, so that you can plunge your pan of egg mixture into it to cool it down at the first hint of the eggs scrambling.

"haus proud" - thanks for the suggestion. I'll try it.

"canuck99" - I bought the Ball Elite Stainless Steel waterbath canner. A rack for the bottom came with the pot so you wouldn't have to use your old rack. It measures 12" across the bottom. It has a 21-quart capacity and holds up to 7 quart jars. It says it is compatible with a variety of stoves including induction and glass top. It was a little pricey - $70, but I needed stainless steel with my new induction.

I'll be canning peaches and peach jelly next week so I'll give it a try then. But, now that I'm getting used to using the outdoor 2-burner Camp Chef, I'll probably also use this canner outside to keep the mess and heat out of my kitchen.

Oy! Peaches!! Sticky!!!!! Best wishes for easy peeling and a successful canning. Enjoy your new pot!

(...she said glad that her new steam oven can be used for canning...)

"plllog" - Your steam oven can be used for canning? Nobody mentioned that to me when I was appliance shopping! How easy is it?

LOL! Country, heck if I know! It's not in yet. But from reading it sounds like you just put the jars in and turn it on. That's what I love about the steaming. You put your veggies in the perforated pan and pop it in, turn on the oven with the temp and steam settings, and take 'em out. And a heck of a lot more fits on a half-sheet than in a little steamer basket. Much better for feeding the mobs.

Of course, the tricky part of canning for me is actually processing without contaminating (I tend to get freakishly nervous because I'll do something stupid like pick up my plastic ladle rather than using something sterile). That part isn't going to change. But after all that nervous processing, and making sure that everything is clean and tight, etc., I'd love to be able to just pop 'em in the oven rather than having to mind the canning bath.

The person with the most experience is Gizmonike, but I don't know if she's used it for canning.