Don't have an induction stove, but doing a quick check on-line Prestige, Hawkins, and Futura are all brands that make pressure cookers that are induction stove compatible. HTH

"Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars. The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for the USDA published processes."

from http://nchfp.uga.edu/publications/uga/using_press_canners.html

Then, there is the gauge to consider if you use recipes that vary from high pressure or have altitude considerations. I have a 10 quart Fagor that can be used for canning as long as I process on high (I live at sea level). Something like stock would be fine but I'm too nervous about veggies. I haven't canned a thing, though.

I haven't been able to find an induction capable canner with a gauge.

The time it takes to come up to pressure is important, as well. For regular cooking, I use med-high until it's up to pressure then turn it down to low. Heating on high would skew the recipe because it takes so much less time to do it.

As Alexis says, there is a pretty limited selection of pressure canners for induction and none of them are for large scale canning projects.

I also have a ten-quart Fagor pressure cooker, like Aleixis, as well as a 12 liter Kuhn Rikon. When I got my Fagor, Costco was offering 10 quart Fagors with canning kits for a little more than the price of a good induction adapter disk. My Fagor came with an instruction and recipe book for pressure canning, and I have used it for some small batch pressure canning with induction. The 12 quart Kuhn Rikon will work for pressure canning, as well, although it is more cumbersome to manually bleed off air as it it nears pressure, so I don't use it much for that. I use them at altitude (5600 ft.) following the advice from other local canners and the local Ag Extension which recommend increasing the time under pressure. The formula is to add 5% to the recipe time for every 1000 feet above 2000 feet.

That said, I think angemoore might want to try the adapter disk for her pressure canner. The problem I've seen with adapter disks and canning has not been with pressure canners. The problem has been with large capacity water bath canners which have so much more water to heat. IME, pressure canning uses a whole lot less water than waterbath canning. Maybe a few quarts in the pressure canner as opposed to gallons in a water bath canner. Seems to me that it is the large quantity of liquid that makes the problem for water bath canning.

There are people in my neighborhood who use 16 quart Prestos and 21 quart All American pressure canners on 8 inch diameter, 120 volt coil burner hot plates. (They move these to porches and garages so as to not add heat to the house in our hot late sumer-early fall days. ) If their pressure canners will work on those, it seems like they should work at least as well (if not better) on an adapter disk and a full-size cooktop's largest induction burner.

That leads me to ask angemoore how big is your pressure canner? How much water do you use when pressure canning? What is the size of the biggest burner on your planned cooktop? Seems to me that, if your adapter plate's diameter is matched to the diameter of the base of your pressure canner and they are around the same diameter as induction burner, that set up should not have a problem getting and staying hot enough to maintain pressure. It might work okay but maybe a little slow.

FWIW, when I researched this topic a few years ago, I found a lot of sites with bad advice. It seemed that many posters did not distinguish between water bath canning and pressure canning and often were referring to those thin-walled Graniteware waterbath pots with rippled bases which are problemmatic on any stove with a glass top. I also found that a lot of posters could not or would not differentiate induction from radiant electric. I mention these points because some models of radiant electric smoothtops defintely have had the kinds of problems you mentioned --- of not coming to heat or not properly maintaining heat with canners. Basically, the radiant burners get very hot, heating the glass top much hotter than the pans and that, combined with reflections from the large pot bases seems to confuse the sensors which cycle the radiant heat. The result was that some burners' over heat sensors shut them down and others slowed the cycling.

At the time, I thought about getting a bigger All American but they use dial pressure gauges. According to Ag Extension, those gauges should be calibrated every year. Our county's Ag Extension office no longer offers that service and I do not do big enough batches of canning to really benefit from having one of the large capacity pressure canners. I got the Fagor, instead.

jwvideo - The dial gauge on All American pressure canners is there to provide additional information to the canner - the units all have both dial and weighted gauges..... meant to be operated by their weights.

So, you are saying that the All American gauge is used only to tell if the canner's pressure has come down enough to be safe to open at the end of the process (unlike the Mirro and Presto models where you use the gauge to set the pressure)?