Do prepare the fondue on the stovetop before transferring it to the burner. Melt the chocolate or cheese fondue, or heat the oil completely. Over an alcohol burner or candle alone, it will never get hot enough to eat.
Do experiment with fondues beyond the traditional Swiss method. Make a British-inspired fondue with hard cider and Stilton, or a Mexican-flavored one with pepper Jack cheese and chipotle peppers. If you're watching your fat intake, try cooking fondue bourguignonne in boiling broth instead of oil.
Do stir the fondue pot frequently, whether it contains cheese, chocolate, or oil. Stirring distributes the heat, keeps the cheese and chocolate fondue smooth, and prevents scorched spots in the center of the pan.