The only thing you would have to do is make sure you get a canner that is compatible with induction (will a magnet stick to the bottom of the canner?). I haven't been able to find a pressure canner that is compatible, but water bath is fine for pretty much everything I do.

We are in the same boat. No gas and propane in the house is against county regs, so we went with induction. You will have to change your pots and pans. Get a magnet, hold it up to the bottom of each pan. If it sticks to the bottom, that pan will work with induction. If not then that pan won't work with induction.

I got my entire induction set from Overstock.com. It's beautiful and works great. All my cast iron and enamel coated cast iron work too.

I don't know about canning. You would need to check it's magnetic field on the bottom. They probably have induction friendly canners.

I looked for stainless steel canners/pressure cooker, and it was slim pickings. You could get a nice electric coil portable burner that you just get out for the aluminum pressure cooker. Other wise for water bath canning, a stainless steel water bath type canner would work.

There are a lot of induction threads in the appliances forum and they include discussions on canning. I don't can so I can't summarize them accurately. So if you haven't already, run a search over there.

I love my induction range. I love my induction range. Oh, did I say that twice. Well, I could easily say it a few more times. It really is that great. It is so responsive and so easy to clean. So much better than gas or electric.

That is a good idea, getting a separate coil. For everyday cooking and not considering canning purposes, is induction worth it? What do people like, dislike about it?

When my glass top electric range dies, I will be switching to induction. Can't wait! I think by then there will be even more options for slide in range setups. I have a 30" space for the average sized range. I believe there are fewer options for induction in that size. I could be wrong.

I like it because it boils water really fast and keeps the kitchen cooler. It is very easy to clean. There is nothing I don't like about it except for the fact that not all pans work on it.

I got rid of all my old pans then had to go buy some to use for melting wax so I could make my fire starting pinecones. Don't through your old pans out. You can use them on the BBQ.

Induction is wonderful. As crl said, there are many, many threads on the topic. Here is one of the most fun.

You know you have induction when...

And here's one about canning from the Appliances Forum

Canning on induction

The issue of how much weight you could put on the cooktop came up a couple of years ago regarding canning and lobster cooking, and I seem to remember something about engineers at one factory standing on the unit to test its capacity. It was pretty amusing and also convincing. It's appears to be safe to put large pots full of water on an induction cooktop.

I also, as a guy, will be switching to induction. Hate, hate, hate gas.

I had gas cooktop years ago, had electric coil for 35 years, and have had induction slide in Electrolux range for about 3 months. Love, love, love induction!! It is the easiest thing to clean. When frying something that splatters, I use paper towels to cover the rest of the cooking area so cleanup is less. As others have mentioned, it is cooler to use. It is fast. I am still learning to use lower heat on dishes I have made for years. Since I only had a few pans that worked with induction, it was a joy to get shiny new cookwear. I have followed many GWers advice to purchase individual pots and pans that I use frequently rather than a set. Two years ago I was not considering induction for our Reno planning because of the pressure canning issue. That gradually changed as I read GW and purchased an inexpensive induction hotplate to experiment with. That was the clencher. Like Enduring said, get a coil hot plate for the pressure canning--or a barbecue grill with a side burner.

Induction all the way! I love it.

Gas ranges are only fashionable if you get a pro-style one anyway. Induction is equally if not more fashionable than a standard gas range.

Sara, as others have said you have plenty of reading to do because induction has been discussed a lot here. I also own an Electrolux induction range and love the same things about it that everyone else is saying. I don't think you'll find anyone who hates induction or regrets going with it - rather, I think the worst you'll read is that someone ran into a learning curve, or there was something (like canning for example) they found was easier to do on a different cooking surface.

One point not mentioned yet is the timer feature available on some models. It is a great safety and convenience feature to set a pan (esp rice, grains, eggs, oatmeal) for exactly the minutes needed and then the unit shuts itself off. It's also forward planning for aging in place.

I had gas and electric before, but will never again be without induction! The hours of cleaning every month are gone for good. I place dish towels on the surface when frying, then sweep them into the laundry. I also put a paper towel directly under my cast iron.

The Miele 30" model worked best for me because I wanted the largest hob right in front where the heaviest pasta pots would be easiest to set and remove, and my powerful hood deals well with steam. The Miele was also thinnest at the time, required the least clearance underneath, and allowed a full utensil drawer directly below.

I have been even more delighted with induction than I imagined, and I do encourage you to investigate it, I don't think you'd ever regret it!

Canning is hot work, and I prefer to set up a propane burner outside. (Actually I keep two going at once.) That keeps all the heat and steam outdoors! I use the patio table as a work area for trays of cooling jars, and use my counter space inside for prep, and filling jars.

I planned to get induction, but the price (on top of a lot of other pricey things) is currently a killer. Currently I will get a smoothtop electric for my build, and switch up after this current house is sold -- and the induction will have to stand in line behind the wood burning stove, solar, and geothermal, and probably the greenhouse.

I have been replacing my skillets as needed with induction-ready ones (before I was fully aware of sticker shock).

I do see you can get a one-unit induction burner for about $100 -- I'm sure it leaves a lot to be desired, but I may decide to test that out in the interim.

(Some of my other pots and pans are oven-safe, and others I can use on the grill or on top of the wood stove).

Artemis-ma, I've heard people have been very happy with their one burner induction units. Go for it and see if it is the thing for you. I might do that some day. I have a very small kitchen and having one more thing on my counter will be pushing the limits.

I just got a one burner Induction. Love it so far. It boils water like a dream. :) Mine's by Salton. I'm sure there are better brands but decided to try it anyway.