I’m not familiar with the CANner brand, but as for the stovetop, you can get a stand-alone electric burner for around $10 that works well. If you’re using a large, heavy canner, you may want to put some bricks alongside it to take some of the weight and keep it balanced.
I water-bath on a flat-topped stove all the time. It’s just the pressure canners that I’d be leery of using on one.
It is actually a Chard 9.5 quart Smart Pressure Canner and Cooker.
Thanks for the suggestion of getting a stand-along burner. The old fashioned pressure canner looks like the way to go.
I have been thinking about getting one of those electric burners, and doing canning out doors. We have electric outlet outdoors on back patio.
I figure I could load it up indoors, then take it outdoors for the pressure canning stage, and cool down. Avoid the heat up in the house, and help the air conditioner bill.
Sometimes, I just freeze tomatoes in the summer, and then make salsa or tomato juice etc. in the winter when the extra heat appreciated.