On Thu 02 Mar 2006 04:07:48p, Thus Spake Zarathustra, or was it Donald
Tsang?

> Nyssa > wrote:
>>I don't know about the specific model you have in mind, but
>>a friend and I had *big* plans about doing some canning in
>>her newly remodeled kitchen ($20K pricetag!). She got a
>>smooth top stove as part of the upgrade.
>>
>>Luckily we did a "dry run" before my garden started putting
>>out, because neither of my BWB canners (pint and quart sizes)
>>or my 22qt pressure canner would work on her beautiful new stovetop.
>
> I think you have "smoothtop" confused with "induction". There
> are several types of smooth glass- or ceramic-top stoves; as far
> as I know, only induction requires special pots & pans.
>
> Donald
>

Virtually all smoothtop ranges recommend cookware with perfectly flat and
smooth bottoms for optimum heat transfer. Induction cooktops, of course,
require some form of steel or iron in the pan to react with the magnetic
field produced by the induction unit.

--
Wayne Boatwright o¿o
____________________

BIOYA