Induction stovetops / canning

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 (5)

countrydi
Original Author
16 years ago
Sorry. New poster mistake .

I meant to post this question to the appliances forum. Now to figure out how to move it.
plllog
16 years ago
The reason the manufacturers say not to do it is that they want the bottom of the pot to be in contact with the surface of the cooktop. Some units won't even register a channel bottom or one with a lip. Others will register and heat them, and work within a quarter inch of the surface, though perhaps not as efficiently.

I have used my Graniteware roaster with the tree dents on my 11" element to make gravy, and that works just fine (lots of questions have been asked about that!), but canning is another story. What concerns me, though I haven't had a chance to ask the manufacturer of my induction (Gaggenau), is that the air in the space under the canning pot (or my big griddle) could get extremely hot, and if it's damp, steamy. This might just be a safety issue to be aware of when moving the pot. But I worry that a sufficient volume of super hot air could crack the glass. My unit does have an over heat sensor though, and the unit will cut off entirely during marathon stock making sessions (11" flat bottom, Le Creuset, enamelled steel stock pot). I don't know if that kind of overheat will happen to you with your canner. I was simmering pretty high with a turkey carcass when that happened to me. I don't think it did when I made chicken stock, which I think simmers lower. Keeping a full sized canner on the boil for a long time will probably trip the sensor as well. If you're just doing a seal on jam, it should probably be fine, but might not work for a long boil.

I can't imagine the weight being too much (unless it's dropped) or the enamel melting. Enamel is glass based. It melts a temperatures that aren't allowed in home kitchens, like over 1500 degrees. A bigger issue might be the diameter. I think even the small Graniteware canner is a few inches bigger around than your element. I don't know if that is more likely to lead to cracking or something. Generally, you're expected to use a pot that's no more than an inch beyond the ring (two inches more in diameter).

People here have mentioned issues with pressure canners and induction, but you need an awful lot of ooomph with a pressure canner, and the heat might cut out before you develop enough pressure.

Do ask the manufacturer. You're more likely to get a good answer. I'd do it in writing, by e-mail, so they can have a good discuss rather than having a customer service rep give you a canned answer. (so to speak)
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plllog
16 years ago
That's okay! It's all about your new kitchen. You can't move your post, but you can copy it over there.
beachlily z9a
16 years ago
I have an induction range and I do hot water bath canning with it. I went to Wally World and picked up a 22 qt. Tramontina stock pot that I used last year to make Habanero Gold jam and some jelly. Worked like a champ! Good luck with your choices!
weedmeister
16 years ago
The only real problem I can think of is if the canner is aluminum it will not work.

My mom used to use her double ovens to sterilize the jars. Just set the lids, rings and jars in the water bath inside the oven set at 300F. Keeps them out of the way for a while.