Guest-facing heat, no flame
Tableside fondue and hot pot at 110 °C without a burner
Fondue, raclette and hot pot put a heat source in front of the guest. Venues that ban open flame have been removing them from the menu. They can go back on.
Tableside cooking is theatre, and the theatre has traditionally been a flame. Where venues now prohibit open flame at tables, the dishes went with it.
110 °C on a cell
An H1X on its high setting holds a fondue pot, a raclette plate or a hot-pot bowl at working temperature for two hours, in a deco base that looks like it belongs on a dining table.
What the guest sees
A wooden or melamine base, a pot, and no flame. The server sets it down and walks away. Nothing to light, refill or blow out at the table.