Fondue Pots: 5 Fast Facts

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Fact #1. Fondue pots create heat in one of two ways. Either they produce it from an internal coil that's excited by electricity, as with your plug and play fondue pots, or they sit above a small flame. Both methods heat pretty slowly. That's why most fondue is made on the stove top. Then it's transferred to the fondue pot where it's kept at just the right temperature for serving.
Fact #2. The texture comes down to fat. Both cheeses and chocolates melt when heat lets their respective fat molecules drift and spread. If a cheese has too low a moisture content, like a Parmesan, and the cheese won't melt as much. If acid has been employed in its processing, as in ricotta, the bound proteins prevent fats from melting right. Chocolates can suffer the same fate if improperly made. But the issue is usually with the quality of ingredients. The texture comes from cacao butter, but many manufacturers cut that ingredient out entirely.
Fact #3. Electric pots can be bigger than flame-based options. This is because the only thing they need to compensate for increased surface area is a larger heating coil. Flame-based pots are limited by the available sizes of fire canisters. Pass a certain diameter on the bottom of the pot and your heat won't be evenly distributed.
Fact #4. Flame pots have upsides too. They're inevitably going to last longer than electrics since they have next to nothing that can go wrong. A connection in your electric unit might short out, and then you have no heat. The other consideration is stylistic. Electric units might look flashier in more modern kitchens. But more traditional pots will fit in better in a homier space
Fact #5. The oldest known recipe dates back to the 18th century. It's difficult to say for sure whether the dish originated in Switzerland, France, or Italy. But the Swiss do claim it as a national dish.