I've used Mirro and, more recently, Presto and would give the nod to the latter. My one criticism of it is that it isn't quite tall enough to stack pint jars. OTOH, it's on the large side for fixing meals.

One thing I have learned is to use less water. You only need an inch or so before adding the jars. This greatly speeds up heating and cooling. Too much water and you will also over-cook things, as it continues to boil a LONG time after you turn off the heat. Also, be sure to get a set of tongs to lift out the jars. I've heard that you shouldn't use a pressure canner on a glass-top stove but I do know it can be done....