I use it, with reservations
I bought a steam canner with the intention of using it in place of my boiling water canner.
I don't have an actual kitchen--my canning is done outside on a propane burner, and carrying jars back and forth can be a problem.
So I was looking for something light enough to use on the hot plate inside, and the steam canner seemed to be perfect for that. But after reading the concerns of people who had tested it and found significant variations in temperature from one point to another inside it, I decided to use it only for high-acid or high-sugar items like pickles or jams.
So far, I've made multiple batches of marmalade and other jams, and it has worked very well.