The rings will sometimes feel loose after canning but that doesn't affect the seal. I know it's hard not to fiddle with the jars, but it's important to just leave them alone for 24 hours. Don't re-tighten any rings even if they do feel loose. Ironically, that can break a good seal. It can definitely take a while for lids to "pop." Sometimes it happens right out of the canner but it's equally likely to happen over time depending upon the size of the jar, the headspace and the method of canning (raw or hot pack, for instance). Carol

I am seriously loling at what my kind of car poor Caloric is. The stovetop still works, though I have to finesse things to get 1/2 of the burners to ignite. IMO, it used to be a...oh, Toyota Corolla...but now it's a Chevette (I had TWO of those, so I know what I speak of). I CAN afford a Wolf, but is the oven really that much better? (And if I don't buy a Wolf, I have that much more to spend on an Advantium or the granite I like, etc.) I'm not concerned with oven size...I can buy smaller baking sheets, and I rarely cook for more than 5 or 6 (and that's on holidays...we're a family of 4). If the oven on the Berta is good and won't burn my bread on top while underbaking it in the middle, that's good enough for me. Thanks for the replies, everyone.

Should I look for something different that doesn't put heat out like this one? If so, which one?!?! You Should!!! Look at any Induction Range or cooktop and wall ovens. If you have the budget, and "had to have a range", I would look at the Viking Induction range. You can get color choices and the thing looks like a "Classic Range" rather than the more modern lines of the competition, (except the Euros ones), Ilves, and a couple I posted about earlier, ---butttt--- Unfortunately not available in the US. The induction will not heat your kitchen, (so you "may" freeze in the Winter), but it will boil water faster, have better & faster control of temps, and better control of low end temps, melting chocolate, holding delicate sauces----etc etc! If you can't swing the price of the Viking, then most any Induction cooktop will out perform any gas range or cooktop as far as the parameters I outlined above, Oh and I forgot about the cleaning, No comparsion Induction vs anything else!!! Induction wins "Hands down" or up, even ! There are far better ovens with separate units, (Non ranges), and a big advantage is, that with separates, first You have more room to work, (IE) I'm on the induction cook top and wife is using the oven---She doesn't hafta say, "Step Aside so I can get into the oven". Another advantage is in the advent of a failure, you could still have a functioning oven or a cooktop, where as a "Complete Meltdown" could happpen to a range, so you are in "BBQ City" until it gets fixed!!! Just some things to "Think About"! Gary

I'm a chemist and find that cooking is like chemistry, only you get to eat the results. So, I'm a cook and enjoy baking, so I'm interested in things that work. I've never had anything catered and don't intend to start at my advanced age. The home location is NW Michigan, so appliance dealers carrying these brands can be a bit of a drive, but I've found reasonably close ones for both Wolf and Bertazzoni. Hope this helps!