Some of us remember Fondue sets being a kind of ironic, post modern joke, that went along with Rum Babas, Black Forest Gateau and Prawn Cocktails. (All of which I like, incidentally). Not anymore. They are coming back. Weasel, the Count of Cool, says so.
I am about to take delivery of a Le Creuset one, a retro 70's model, used only once. The reason is simple, I have recently become very excited about making Cheese Fondue. It's easy: you make a thick white sauce, add a teaspoon of Marigold stock powder, add some Emmental, some Gruyere, maybe something else like a little cheddar, then, very carefully some white wine, and Bob is your uncle. I find that making the white sauce, even a little, helps the whole thing to come together. There is no official way to make fondue, you just get your own method. And it is fun and wonderfully tasty and life affirming. And don't let them tell you there is a trad Swiss method. In my experience, they all do it a little bit differently. Of course, you do not have to just do cheese. One of my best Fondue experiences was after a wonderful Alpine walk. We dropped down into a place called Le Sepey and had a beef one.
Here is a cheesy (geddit?) American video.