I’ve gotten a lot of questions about canning on induction top stove tops. Now, induction top stove tops are a separate category than electric glass top or flat top stoves, so I did a little research on how an induction stove works. All I knew is that it had something to do with being magnetic. Here is a good explanation I found:
The way I understand it, that means aluminum will not work on induction top stove tops. Most pressure canners are aluminum, so that means pressure canning on an induction top stove top is pretty much eliminated automatically. But for water bath canning, check out those stainless steel canners. (And check with your stove manufacturer too, just to be sure.)
Several people mentioned a heat diffuser, however, when discussing this topic. Something like this. If you use one, note the width of the diffuser compared to the bottom of your canner. This ring seems to work because of the comments we've seen, but no studies have been done to verify that.
There are still solutions available to you if you find you can’t use your induction top stove top for canning.
First, consider canning outdoors. (I actually have a kitchen setup in my garage where I process sweet corn, etc. during the summertime. And I’ve heard from other readers on Facebook who have set up outdoor cooking areas too.)
You can use a propane burner or electric burner instead of canning on an induction top stove top. Personally, I’ve tried canning on a Camp Chef stove with great success, but there are some concerns about using such a burner for canning.
The National Center for Home Food Preservation lists these concerns about using propane or electric burners for canning:
Another alternative is an electric water bath canner. I have one and like it. Note that it is only for water bath canning. To my knowledge, no electric pressure canners are available.
by Angela (Mountlake Terrace, WA)
I was wondering if you or anyone out there has ever canned using the water bath method on an induction cooktop?
It's supposed to help in getting the water to a boil quickly but is there any issue with length of time being shorter?
by: Cheryl Y
I've done my canning on my glass top induction stove. It works okay for me. I was originally told that it was not safe for two reasons:
#1, the stovetop is made to adjust to the heat, therefore turning on and off as necessary. Because of that, there was concern that it wouldn't keep the water hot enough to can.
#2 If the canner is larger than the induction burner, then you run the risk of burning out the burner and damaging your stove.
I purchased a pressure canner that had a smaller area on the bottom that fit the burner and it has reached pressure very well for me and my stove has not suffered.
My water bath canner is an old fashioned one and I took the risk and used it--it worked fine and didn't damage my stove--but it was still a risk.
I have an induction cooktop and used a SS stock pot for a water bath on some green tomato pickles and it did great. The pot bottom was the same size as the cooking eye. Hope this helps some one. I'm looking for a pressure canner now.
by: Brian Richards
First, you do have to have some iron content in your cookware. If a magnet sticks to the cookware, then the cookware will work.
Induction does not cycle on and off like conventional radiant electric cooktops. It emits a steady power to maintain a selected temperature. Many brands have settings so gentle you can melt chocolate without a double boiler.
Also, unlike a radiant electric cooktop, the induction surface doesn't heat up the way a radiant electric cooktop does. That's because the cookware is delivering heat with induction, not the cooking surface. The cookware can transfer heat to the cooking surface, so it can get very warm, but not really hot like a glass cooktop with radiant heating.
Another thing to remember is that water doesn't get any hotter than 212ºF. Remember science class? So the cookware won't get much hotter. I can't see why enameled steel can't work with induction, but I can see why it would not work with radiant electric.
This is my second season of jam making with an induction cook top. My only problem is this year, the jam got too thick.
Also, yes water boils at 212F. Jam will get much hotter. Check it with a candy thermometer.
I found a Kuhn rikon 12 qt. Pressure cooker/ canner that works on induction stove tops, but you have a pressure gauge, not a dial that shows temps like most canning pressure cookers.
Karen, be sure your canner will hold at least 4 quart jars, as that is the size needed for safe pressure canning.
I am checking into this now, but supposedly the Ball Elite stainless steel works on any cooktop...it doesn't list induction cooktops specifically, so I am trying to find out if it is magnetic on the bottom.
by: Betty Sue
I am considering switching to an induction cooktop when I remodel my 35yr old kitchen. I am an avid canner and the information you provided has been most helpful. Do any of you have a hybrid and if so do you wish you had gone total induction?
Betty Sue, I don't know if you are on my Facebook page here: https://www.facebook.com/simplycanning, but there are a lot of ladies there. If you ask this question there, you might get a response from someone who has the type of stove you are looking at.
I have just purchased an induction cook top. It has been a nightmare trying to find a pressure cooker I can use on it. But I knew this would be the case.
There are no pressure canners that have adequate gauges to can at the required pressure for various altitudes. Most are 10 and 15 there is no in between.
I am going to can in using a large camp stove that is also made to can on. Any input? I am using a stock pot to water bath in.
I use the Camp Chef stove to do my outdoor canning on. It works great. Here is my review for using the stove as an outside heat source for canning.
As long as your camp stove will bring the canner up to pressure and maintain a steady heat, it should work. Be sure you are in a protected area away from any strong winds.
As far as the weights, it is standard that weights come in 5/10/15 pounds. What you will want to do is use the weight just up from your required pressure. For instance, if your requirement is 12 pounds, use the 15-pound weight. This way, your foods will not be under-processed.
Bought a pressure cooker without checking and of course it didn't work on the induction stove top. Used my conversion disk and the test run was perfect. No fluctuations in temp at all. Loaded it with 7 jars and tried to run it for real. For what ever reason, the eye kept turning off.
Switched to my large chili pot, still using my conversion disk, and did a boiling water bath. Perfect. Boiled just fine - evenly for 45 minutes and all jars have sealed perfectly.
Interesting! Thanks for sharing the first-hand experience.
Got a GE induction stovetop / range last year and love it. Have a years old Mirro Matic pressure canner that still works well. Couldn't find a canner that would work with induction when I bought the GE so kept the old stove and put it in the basement.
Takes some trips up and down the stairs right now because the food prep is mostly upstairs. I'm lobbying for a basement sink and good counter top so I can do it all in the basement.
Does anyone can on a single electric burner? I am getting an induction cooktop and I'm thinking that I may be able to can on a single portable electric burner in the garage.
That way I can use my pressure canners that I have and don't have to worry about damaging the new cooktop.
Unfortunately, some of the reviews of the burners seem like they are used for more of a warming plate which would not get warm enough.
I just got an induction stove and love cooking with it. We downsized to a small condo that doesn't have gas and I was hating losing my gas stove but the induction stove works in a very similar way as gas. The only negative was that some of my cookware won't work on it, including my pressure canner.
I'm thinking, given the comments here, my best solution is a good large hot plate. Anybody see a problem with that solution?
While your enameled "granite ware" canners are magnetic, my guess is manufacturers don't recommend using them for several reasons.
1) To prevent warping, most are stamped with a pattern on the bottom, this limits contact with the burner.
2) They are extremely thin and most induction cooktops have a safety feature that wont engage the element unless a metal threshold is met, this is to prevent jewelery on your finger, or a metal spatula on a side burner from engaging an element (not good in either case).
3) This one is me just theorizing, but I'd guess that the enamelware is thin enough, that if you could easily get experience localized melting of the bottom of your pot (especially if it doesn't sit well in the cooktop.
While you might be able to "get by" with using them on induction cook tops, no manufacturer is going to tell you its OK. Furthermore, with the potential downsides, I don't think its a very good idea to risk it.
by: Marge - canner for25 + years
The Ball Elite canner will not work on induction as it has an aluminum core - just like my high quality Cuisnart cookware. The ball granitware has an aluminum core - my old one at least does and it will not work. Always do the magnet test.
You said you purchased a pressure canner to use on your induction cooktop, however you did not say which canner you purchased. There does not seem to be many options. I recently put in an induction cooktop and need to find a canner that will work on it. So what one do you recommend?
Has anyone tried pressure canning or cooking large batches of salsa in non magnetic cookware using the conversion disk?
I'd like to buy an induction range but don't want to give up using my canning cookware.
I got an induction cooktop within the last year and I was real concerned about canning on it. I had a very large Mirro canner which would not work on the induction top, nor would I want to try it on a regular glass cooktop.
I purchased the Fagor Duo 10 qt. cooker/canner. It has worked great so far. I can fit 5-6 narrow mouth pint jars in there. I have not canned with quart jars yet, so not sure if it will fit 3 or 4 narrow mouth jars. Think 3 wide mouths would fit, easily. I have had no problems with quality. I am using the 8 lb. pressure where I used to use the 5 lb. The Mirro had 5-10-15 lb. pressure options. The Fagor is 8 or 15 lb. pressure.
Was told I could can on my new Induction stove,I have a fridgidare professional,love love the stove,forget canning on it,I got all potatoes in jars and the stove kept shutting off canner would not work.hauled out a 2 burner tabletop worked ok but took me about 3 hrs to get a 45 min job done,I am buying a stove for the garage. I am sooo done canning like that.
I just bought the Vollrath 59500p Mirage cooker just to add a separate burner on the island when canning. 100 temp selections and I love it.
Kuhn Rikon pressure cookers do work on an induction cooker but they are not suitable for canning. There is no vent function to initially vent the cooker like a canner. You put the lid on and it builds pressure based on the heat applied.
I have 3 All American canners that I knew wouldn't work on the induction, and there's no way I would replace them, so I use a gas stove or gas burners on the patio for the canners.
Fagor has the only cooker I have found that is rated for canning. It definitely is ventable. Their canning times are very different from the usual times published by the FDA. Pull up their manual on line... It's rather interesting. I'm sure the time differences are because of the much smaller size and volume compared to a large canner.
The only irritation I have is that my stainless Back to Basics steam juicer won't work on the induction cooker.
Many of you clearly don't know what Induction cooking is, and if you don't, you probably should refrain from commenting, it just confuses people.
Induction is NOT just a glass cooktop, most of those are radiant heat, just like a coil electric cooktop. Induction uses magnetic waves to heat the cookware itself, not the stove surface. Induction cookware must be magnetic or it will not work.
Check out Williams Senoma for a good bath canner or Fagor for a good pressure canner. There are plenty of others that will work with Induction, despite the comments. Just do a Google or Amazon search for Induction Canning.
I have an induction cook top and the only canning I have done on it is water bath. I purchased a stainless steel stew pot the size of my largest burner. I love that the water boils faster and I get about 6 pint jars in the "pot". I did have to improvise a rack for the bottom to keep the jars off the bottom of the pot.
I do need to remind you that in ALL canning you have to still process for the recommended time that your product needs to be safely processed. I follow the Ball canning book.
I have not done any pressure canning as I have not found a pressure canner to use on the cook top. It's great the water comes to a boil faster but the processing time is the same.
After reading thru all the posts, I felt confident that I wouldn't have any issues on my new induction cooktop ( which I love!)
I was using coldpack method in a hot water bath. I used new Ball 2-pc lids on pint jars. I used a pan that could hold 4 pints, with a rack in the bottom.
My concern is that these lids do stick to magnets (not zinc). Is that a problem with induction canning? My other thought is that maybe I loosened the ring too much so the cover was unable to seal...I haven't canned in a few years and could use some guidance, but my biggest concern is about the magnetic rings. Any ideas?
...As far as my glass cooktop, I had no issues with it shorting out and very easy to clean. I have a drawer under neath my cootop and it stayed amazingly cool, unlike when I had my electric cooktop.
Any thoughts are appreciated!
by: Donna G.
I have had my Electrolux induction stove for 3 years now and LOVE IT! I bought the Fagor Futuro pressure cooker about the same time, as my previous pressure cooker no longer worked. I also love the Fagor Futuro pressure cookers. I bought the 4 & 6 qt. combination. These particular ones are made in Spain.(Another plus). So, when I got into canning I naturally looked to Fagor again and wasn't disappointed. Their 10 qt. Fagor Futuro will hold 4 quart jars! While that is not a lot when you're mass producing canned food, for the smaller home canner it is perfect. I may look into other options if I really get crazy with canning. It is addicting!
No Anglea it does not shorten the actual time that is required to safely water bath process your product. The actual time it takes for the water to boil is much shorter but you have to use the same recommended processing time for your altitude. I use a stainless steel soup pot that I found to fit the burner size and improvised a rack for the bottom. Hope this helps.
Induction is extremely easy to clean because the cook top does not get hot except where the pan sits. There is a learning curve and the base of your pans must be ferrous. Just take a magnet. If it sticks to the base, it works on induction. You can buy a very inexpensive induction hotplate first to see if you like it. It is also MUCH MORE energy efficient. http://www.mybestcookwarereviews.com/
You can buy an induction disk that is induction ready, but allows your non-induction cookware to be used on an induction stove. It negates any energy savings you get from induction, but does work. I use an outside burner with my presto for now. We're looking at getting an induction disk and an all-american for this summer, but haven't done it yet.
All versions of the Fagor Futura Cooker/Canner are induction compatible (and also work with every other stovetop) and are able to get up to 15 psi for canning. SOME versions of the Fagor Duo Cooker/Canner are also induction compatible (they are clearly labeled) and also get up to 15 psi. Remember, since induction is so efficient (and powerful), when pressure cooking or canning you should only use medium settings and below. For example, on my Bosch induction stove top, I start at 7.5 to build heat and rapidly reduce to 3 when I have finished venting air out of my pressure cooker and canner. This is less of a concern on the small single burner induction appliances since they have much less power than most hard-wired stove tops.
I have a Kenmore Elite Induction range that I LOVE! However, I just started canning last year and now all my canning equipment is obsolete. From reading the posts, I'm thinking the best/safest solution for now is can outside with a Volcano.
I can find an area that is fairly shielded, but it will be awkward finding/creating a work space. Do you fill your jars inside and take them outside to put into the canner? I've always filled them, sealed them and added one-by-one into the canner, as the book instructs.
According to the Fagor website, the Splendid, Duo, and Elite pressure cookers, quote: "Works on all domestic cooking surfaces: gas, electric, ceramic & induction." And the "10qt unit can be used for pressure cooking & pressure canning. It is recommended to be used with the Fagor Home Canning Kit." That should clear top whether or not Fagor can be used on induction stove tops! (It looks like all Fagor pressure cookers can be used on induction cooktops, but only the Spendid, Duo, and Elite 10qt can be used for pressure canning.)
I've seen several comments referencing converter disks so I google searched what that was and apparently its a small ferrous disks that acts as a heat source between the induction top and the cookware itself. I'm surprised this hasn't been more of a focal point on here. Was wondering if anyone has had any experience using the water bath or pressure canner on an induction cooktop using one of these converter disks? Seems to me like it should work. In the process of remodeling now and would love some feedback as not being able to can in my kitchen is a major deal breaker for the induction v. standard glass top
Finding the perfect pot for water bath canning was not easy. I go to the store with magnet in hand whenever searching for cookware. Yesterday I went to my fav kitchen go to store & found the perfect find. It is a canning rack insert that turns any stockpot into a canner. Cost was less than $8 made by Norpro but I see on Amazon Ball has one as well. It's only for small batches but hey, I can work with that as long as I don't have to spend an enormous amount on new cookware. I'm not getting any compensation from the company, just passing along information.
The disks will reduce the efficiency of your stove and also possibly damage it since they get so hot. Probably best to get a new induction compatible canner/ pressure canner or a small gas stove it would seem. Link here https://www.centurylife.org/the-inefficiency-of-induction-converter-discs-aka-induction-interface-discs-and-what-your-real-alternatives-are/
I have two different sizes of those disks that operate on induction and enable the use of regular pans. My ONLY issue with both is the incredible amount of heat these things throw off! They're not light either! It's the only thing that's stopped me canning with them. They're VERY hard to regulate the heat, even in normal cooking. I gave in, gave all my favorite pans away and bought an electric canner which arrived today! The disks are collecting dust. But now I'm tempted to buy the Fagor 10qt so I can double up the amount of canning. Doing,4 qts at a time is going to be a royal pain in the proverbial.
I would be very careful using the disks on your beautiful induction stove tops (I waited 5 years for mine) as I think people need to be aware of the incredible heat toast continues for a LONG time after you've finished using it. And be careful when removing from your induction stove top. Very heavy. Don't drop it!!
I tried using an induction disk with an aluminum canner on an induction stove. It eventually worked, but took more than 2 hours to bring the unit up to pressure. I won't do that again. Still looking for a 16 qt canner. Presto's 23 qt is far too large to lift.
Page last updated: 9/27/2019.