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I am interested in this too, as I've been looking at pressure canners that will work on induction. From what I've learned, you need a pot not larger than your largest induction burner or you can have issues. My largest burner is 10"". I've got iron disks but I'm not sure if they're safe. Deb

Alstro,

I don't think you have to worry about using a pot larger than your burner, unless you are using it for searing meat, or something else where you need an evenly hot surface on the pan. For boiling a large pot of water it doesn't seem like it matters to have a couple of inches not heated around the edges - picture the sizes of regular electric coils. and all the larger pots put on them. A pressure canner is always larger than those, with no problems.

Deb,

Induction burners won't work if the pot is too small for your burner (they simply won't turn on), but bigger is not that much of a problem, so long as this is within reason. My largest burner is the same as yours (10 inch cooking area). I use 12 inch pots on it all the time with no problem. Going bigger than the burner size has not caused any cool spots as far as I can see while cooking, nor have I had a problem with harming the burner. The pressure canners I have seen that work on induction are not bigger than 12 inches (I think the Fagor duo pressure canner is 11 inches in diameter, as is my 8 qt pressure cooker from the same line that works perfectly on my induction stove).

I love how well the pressure is maintained on induction burners. I literally walk away as it perks along.

One problem with a bigger pot is that if there's a raised trim edge on the stove it might interfere with the pot coming into full contact with the stovetop. That still might not be a problem though - I experimented with heating a pot with a Silpat between the stove and the pot for spill and scratch protection.

Thanks all. The manufacturer (GE) recommends a canner no larger than 10" which caused my concern. We just canned some venison at my son's (gas) and it took about 90 minutes which I suspect would be about the longest I'd need to go. I know I've gone that long with big pots of soup with no issues.

Deb,

Must be a manufacturer thing. My range is an Electrolux, and they have a ring around each burner letting you know the max recommended pot size. The ring around my largest burner is several inches larger then the burner itself. Plus, my instruction manual says that this is mainly about efficiency and not about harming the stove. I've pressure cooked stock for hours with no problem. To maintain pressure you only need to keep it on a low setting (it's only on high to boil the water initially, which is no different than boiling water for pasta).

Thanks, Carey. Now I just need to find a canner that will work! Ideally, I'd like an aluminum upper with a stainless bottom so it wouldn't be so heavy. Deb

Does anyone have any comments on Berghoff brand? It isn't a brand I am familiar with but this is fairly good deal.

http://home.woot.com/offers/berghoff-xl-induction-stove

Induction stove features 9 power levels and a soft touch sensor with LED indicator and knob control
Dimensions: L 15.75" x W 11.75" x H 2.75"
Cord Length: 67"
Weight: 6.94 lbs.
Wattage: 1800 Watt
Voltage: 120V, 60Hz

The one review of the Berghoff XL on Amazon thinks the $75 Max Burton model discussed in this thread is a better unit.

Thanks, Pete. I should have thought of that.