My stove is 17 years old, and the most likely looking culprit for the oven not heating is a discontinued part. A coworker today described taking her stove apart and fixing a piece, but I don't think I'm going to try that. I've gone through the manual and looked up the model and find nothing hopeful.

I think a self-cleaning oven is a must, and doesn't add too much to the cost. I see glass top and traditional heating elements - and I've posed the question to my canning-guru - which is better when it comes to putting a hot pot on the stove and letting it boil for ages to process whatever it is that is being canned. I suspect the answer will be the old-fashioned element. I seem to remember reading that also when I was looking into canning a few years ago.

SRS