Crock pots are getting more an more common for cooking them here. I still cook them in a pot but have learned if they aren't salty enough just turning the heat off and letting them soak will help them draw the flavor inside. This keeps them from overcooking and being mushy. I like them dente.(I think that's the description I looking for) For green peanuts, we use a half a container of salt in a two gallon pot and cook for 1.5 hours. I'll let them stand if they don't absorb enough salt.
Donna, I'd be glad to send you some if you just pay the freight. We grow mostly runners here. These are a bit smaller than the Virginia's which you are probably used to seeing. While smaller, the runners have a richer flavor to me I'm guessing cause they have more oil and fat in them. They also are more dente when boiled properly. I can probably round up some Virginias if you want but I can get you all the runners you want.
Next thing is whether or not you want them green. Green is the best. Stripped from the vine usually by hand. These boil quick but they will add some weight. If you go with the dry ones scooped out of the picker, these are good and have normally only dried a couple of days but they will take longer to boil. If you are going to store them, I'd suggest getting the ones out of the picker and putting them in a plastic bag and freezing them. You can pull them out later in the year and boil them. Freight will be cheeper too.
Just let me know next fall and I'll be more than happy to send you as much as you want.