For canning peaches, I need four burners. At the left is a pot of hot water for removing the skins of peaches. Tomatoes are easier to skin by the same method of dunking it hot water.In the center is a red tea kettle of hot water ready to add to the canner when needed. It was actually heated on the back burner, behind the canner. The tea kettle burner is also used to boil the lids for one minute in a small pan with a tight cover, which is not in the photo. On the other back burner is the sugar syrup, which must be kept hot to fill the jars after the peaches were cold packed into them. On the right front burner is the canner. Today I am using a Steam Canner because it heats up so much faster. Since I am cold packing the peaches today, I am not pre-heating the jars in the oven. I am using all four burners to keep each container ready to do it's job. When canning one batch after another, it saves a lot of time.