Pressure canning or water bath? I've water bath canned successfully for 20 years on an electric glass cooktop, now induction. A glass range could probably handle more weight than a cooktop, if you're concerned about that.

I did pressure canning for awhile with an aluminum Presto cooker. But the thin bottom warped from the heat. That's the problem with radiant & coil cooking: you have to crank up the heat to get a big pot of water boiling, & the heat can be excessive. I didn't want to spend for the heavy cast aluminum pressure canners, so stayed with water bath canning only. Those big pressure canners wouldn't work on my new induction cooktop anyway.

Would the big pressure canners work on a radiant glass top range? Probably would be fine, but I'd restrict the heat to medium high at most & be more patient about the canner coming up to pressure.

If you have an induction capable pressure canner, please consider induction. The heat is generated by the bottom of the pot (simplified explanation) & is far more efficient. It's faster, uses less energy, doesn't kick out heat into the cooking area (much more comfortable for the cook!), & you can get a more controlled boil or regulate pressure more steadily.

Of course, there's a risk in lifting big heavy pots on & off the glass. I prefer the largest burner to be on the side & not in the center: it's faster getting the pot off the glass & onto the counter, & vice versa.

What's the width of the cabinet opening? Freestanding or slide-in range? Radiant or induction? What's the amperage of the range's 240-volt circuit (check circuit breaker, it's typically 50 amps)?

Read the instructions and cautions about canning on an induction range:

• LG LSIL6336 page 37
• Electrolux GCFI3060BF page 18
• KitchenAid KSIS730PSS page 23

Canning on a Glass Top Stove (article)

If you don't want a range with a glass (induction or radiant) or coil cooktop then you cannot have an electric range.

Ball EasyCanner Electric Water Bath Canner, 21 quart, Silver

I assumed by "another glass top" you meant radiant electric smoothtop ranges like the one that came with your house. Just to be clear, though, all induction ranges use the same kind of ceramic-glass surfaces which is the reason for wdccruise's comment but induction ranges work differently than radiant smoothtops. Also, most induction ranges don't have the temperature and sensor limitations that have plagued pressure canning on current "sensi-coil" ranges as well as radiant electric glass-top ones. Going back to the old Gardenweb days, there have been numbers of threads here on using induction with large capacity canning kettles.

If you choose an induction range, you would need a new induction-suitable pressure canner. Older models, such as those from All American and Presto, won't work on induction because they are all aluminum and induction requires pot bases that are a ferrous magnetic metal.

In theory, you could make those work on induction ranges with an induction conversion disk but in my experience those disks proved impractically inefficient for large pot projects such as canning and brewing. Just inordinately slow to heat and never got to a hard boil.

That said, pressure-canner manufacturers are now making induction-compatible stove-top pressure canners. The model I know of is one I ran across when recently helping friends shop for an induction range. It is a 23 quart model made by or for Presto which runs around $140 on Amazon. Here's an Amazon link I found: https://www.amazon.com/Presto-01784-23-Quart-Induction-Compatible/dp/B07PYLD742. My friends found one on sale at a lower price in our nearest Home Depot. Not cheap, but a lot more affordable than the stand-alone countertop pressure-canner appliance like Presto's "Precise Digital Pressure Canner" that I've seen suggested in some of the canning threads here. (That stand-alone runs about $300, IIRC, and has only a 12 quart capacity.)

My friends just received their induction range and tell me their new Presto pressure canner works pretty well. I think they bought the Frigidaire Gallery GCFI3060BF but I'll have to check on that. They had been looking at a GE Profile, the Frigidaire slide-in, and a couple of other models whose user manuals allowed the use of large pots.

If considering induction ranges generally, be aware that some models require 50 Amp circuits which might require re-wiring your stove outlet and upgrading the circuit breaker. That older radiant glass-top range that came with your house probably used a three-connector 40 amp circuit. While a fair portion of current induction models are rated for 40 amp circuits, you have to check specs when choosing a range to be sure your choice is one of them. (Compatability with their existing wiring was one of the factors that focused my friends' choices when selecting their induction range.) Also, if your kitchen's stove outlet is a three-pin model, and not easily rewired, you will need to be sure the store provides you with that kind of power cable rather than the 4-pin kind for the new stove. (The power cables are sold separately if you are in the US.)

@wdcruise obviously misunderstood

i dont want a glass top- can only use electric

id rather have coil- but if can avoid sensi temp?

i guess not explsining clear enough

You are not going to have any luck finding a new model coil burner stove without Sensi-Coil (GE's brand name) or the similar limiter systems used by other brands.. That's because the sensor/limiters are required by insurance companies through the Underwriter's Laboratory's UL 858 standard. This is an insurance thing, not a government regulation but the preclusive effect is the same.

Apparently, the connectors for the new coils are exactly the same as for previous burner designs and the UL 858 standard does not ban models of aftermarket replacement coils. That is, you don't have to add sensors when replacing coils on on pre UL 858 stoves. So there is internet buzz about pulling out the sensor coils from new coil burner stoves and swapping-in old style non-sensor coils. All the coil-burner manufacturers say the swaps won't work. But, as best I can tell from a quick search, posts from advocates and users have been mixed on how well or poorly the swapped-in old style (non-limiter) replacement coils fit the newer models' stovetops, how long the stoves last with them, and how well the swapped burners work.

"id rather have coil- but if can avoid sensi temp?"

"UL 858 limits electric range top temperatures to help prevent fires caused by overheating foods and liquids. In order to comply with the Standard, ranges must pass a Coil Surface Unit Cooking Oil Ignition Test, in which a cast iron pan is placed in the center of a coil cooktop element and filled with cooking oil. The unit will not pass if it is hot enough to cause ignition of the cooking oil when tested on its maximum heat setting for 30 minutes." -- UL Household Oven and Range Standards

"Starting in 2018, UL (Underwriter's Laboratory) regulations require all electric coil top ranges to have temperature limiting capabilities to reduce the risk of cooktop oil and grease fires. As a result, our electric coil burners now use Sensi-Temp Technology.

"Each burner with this technology has a silver medallion with a button (sensor) in the center of the coil. This button must make contact with the bottom of the cookware for the Sensi-Temp Technology to sense the temperature properly. When the sensor detects a pan temperature near the limit (450 degrees F), the burner will shut off automatically until a lower, safe pan temperature is reached." -- GE Appliances Electric Range & Cooktop - Coil Burner Sensi-Temp Technology

USDA Complete Guide to Home Canning - Guide 01: Principles of Home Canning

If you don't want a range with a glass (induction or radiant) or coil cooktop equipped with a temperature limiter then you cannot have an electric range.