How Does a Fondue Maker Work?

In the mid-1960s, a fairly far-reaching craze quickly swept our nation. It took the form of a new sort of dining experience, at least in the U.S., which was for all intents and purposes a way of communal eating. Yes, we'rfre referring to fondue. And it's found a renaissance, so to speak, in today's market, often topping the lists of wedding registries. But, if you've never been to a fondue party, or you simply want a fondue maker, you may be wondering how one works.

How a fondue maker works is pretty much dependent upon what type of pot you're using to cook your stuff. Today, there are a couple varieties available for purchase, be it at a department store, a specialty kitchen depot or a secondhand shop: electric or flame. If you're going old school with your fondue pot, you'll most likely want to use the flame method. Essentially, the way a standard fondue pot works is to fill it with your ingredients (cheese, oil, stock, chocolate or other liquid) and put it atop its rostrum. A heat source, typically a flammable gel like Sterno, is placed underneath. That's virtually it. If you're going with a more modern version, it's simply a self-contained unit that heats everything up. All you'll need to do is fill the chamber with whatever you're using as your "dip" and turn on the pot. From there, an internal heating device heats the chamber and melts your cheese or chocolate and heats your oil or stock.

As mentioned before, there is a difference in the way a flame pot and an electric pot works, but there are actual benefits to both. Though the method in which you regulate the heat conducted through the pot is a little archaic (adjusting the opening of the container that houses the gel), the standard pot does have its benefits, beyond nostalgia. Actually, many people believe that when using flame you'll have a hotter pot, which is ideal when cooking with oil or stock. On the other hand, the electric version does make it far easier to regulate your heat source since the temperature is based on the setting you've turned it to, a definite advantage when cooking cheese or chocolate.

Another standout feature of the standard pot is that you are able to heat it not only on its rostrum, but also on the stove. That's where the electric pot falls a bit behind. Generally, when doing a cheese fondue, you'll need to heat your concoction atop the stove to get it to its desired consistency. With your standard pot, it's sort of a one-stop shop. With the electric, you'll need to transfer your melted cheese from one pot to the fondue maker itself.

Both pots heat fairly quickly, clean up rather well and work about the same, with a slight variance in their overall benefits. All you really need to look at is what you plan to use it for and how it works within that scheme. From there, you're pretty much cooking with gas--or gel.