All-American canners are great but heavy. Be sure your stove can handle the weight of a fully-loaded canner. If you have a stove that has a ceramic (glass-like) top, check your manufacturer's website or your stove's owner's manual. The manufacturers of some ceramic top stoves specify that using heavy pressure canners (or, sometimes, any canner at all), is not recommended and voids the appliance's warranty. There also can be/may be safety issues because of the way the burners on these stoves work.

If you have a standard electric stove with coiled burners, sometimes you have to buy a heavy duty burner made to hold the load of a full pressure canner and replace the burner that came with the stove with the heavy-duty one.

If you have a gas stove, I cannot advise you because I've never canned on a gas stove, and I also know nothing about canning on a stove with induction burners.

The Harvest Forum here at Garden Web/Houzz is where the true canning experts tend to hang out, including several folks are are certified canning instructors or certified master canners. You might want to do a search there and find old posts on this topic and read them, and then if you still have questions, post your questions on a new thread there and await lots of wonderful info from the expert canners. I know some of the folks there have answered questions about the weight of All-American canners in the past.

There are alternate ways to can if you have a ceramic top stove and don't want to void your warranty or to have safety issues. They are discussed at length on the Harvest Forum and include using stand-alone burners and canning outdoors on camp stoves or grills.

I do a lot of canning, but only do boiling water bath canning nowadays on my ceramic-topped stove. I haven't pressure canned in a long time because we prefer the texture of frozen veggies from the garden over the texture of home-canned veggies from the garden, except for a few things like salsa, other tomato products, jellies, jams, fruit butters and pickled foods, all of which are canned using a boiling water bath.

The website of the National Center for Home Food Preservation is the source for government-approved, research-derived safe canning procedures and is another great place to get accurate canning information.

thanks I will ck out the harvest section