To heck with the flat top stove, I'm going back to using all my old cast iron!

Coming in late on the canning question. I use pressure canners on my flat top. Prestos because they're flat bottomed & lighter than All-Americans. I just use the smaller ones though - not sure about loading a 22 or 23 quart up with double layers of jars on a flat top due to the weight... And I've run 2 at once but figure every time I do it, I'm shortening the life expectancy of my stove. Oh well... At this point, like with the cast iron, I just don't care!!!!