What most people are doing is canning outdoors on the patio on a propane two or 3 burner gas stoves.  They work great for pressure canning and especially nice in the summer to keep the heat out of the kitchen.  You just need to be sure to add a little more water to the canner if you have a long processing time like for fish and meats and watch the canner closely so it doesn't heat too hot and run dry.  The burner that comes with the deep fryer is not recommended because it gets too hot and harder to regulate to keep the temperature constant so the canner does not burn dry.  

You can also use a camp stove like the Coleman one and know some people that have big barbecues with side burners have canned on them.  Have to be sure with both of these options that they are strong enough to hold a big heavy canner filled with jars.  

Most of the small electric side burners do not get hot enough to run a large pressure canner.  

I personally do most of my pressure canner on one of the 2 burner propane camp stoves and have had excellent luck.  It is great for canning fish because it keeps the fishy smell out of the kitchen and is a good excuse to relax on the patio while the canner is running. smile 

Presto has made an electric pressure canner that people are happy with however the back up research by an independent lab has not yet been completed and published. Hopefully this will happen in the near future.  It is a great alternative for people with glass top stoves.  Presto assures us that the  canner follows USDA guidelines on how fast the canner heats up, processes and cools down to be a safe alternative. People that have them love them however the draw back that I have heard from some is that they are limited in size as to how many jars you can can at one time.  

Hope that helps.  

Thanks for using Ask Extension

Nellie Oehler