Yes, a pressure canner can make a glasstop explode.
I have a gas range and do most of my waterbath canning in an italian waterbath pot with an indicator on the lid, which can also be a steamer. When I pressure can, I HIGHLY, CANNOT RECOMMEND HIGHLY ENOUGH, an ALL American brand canner. It is worth every blessed penny you pay extra for it. It is a weighted gauge with with an additional gauge on it, and extra locking turns around the lid. I have the one that holds 4 quarts, which is perfect for me. I use it for meats, things with meats in it, soups, beans and everything low acid.
I have only had to use the propane burner outside twice. One time I wanted to have all my canners going and the option of having the third one outside (I was out of burners) was too good to pass up. The other time canning HAD to be done, and the AC was on fighting dewpoints of 78 degrees and temps of 100. There was NO WAY I was going to steam up the kitchen water canning! LOL.
I also prefer to pressure can over gas as the temperature remains the same. On all electric stovetops, the temperature fluctuates as the burners heat up and cool, rinse and repeat. That can make it hard to maintain even pressure.