The Fuels

• Pure alcohol is a clean-burning fuel, but in its natural state, it's an easily spilled liquid. The liquid quality makes it a fire hazard in portable use, limiting its versatility. Most chafing fuels address this problem by mixing the alcohol with chemicals that transform it into a thick gel. Ethanol and methanol gels are often sold in a convenient, standardized can that provides two hours or more of heat. You can also buy it in bulk for refilling the smaller burners provided with some stoves or chafing dishes. Some fuels are made from diethylene glycol, which is harder to ignite than alcohol and therefore safer.

Chafing Dishes

• Some chafing dishes are designed specifically for cooking, rather than for simply keeping food warm. They were traditionally used in upscale restaurants, where skilled waiters prepared dishes such as crepes Suzette at the table. Most chafing dishes are round, providing a holder for the can of fuel and a frame to hold the cooking pan. The frames are often made of copper, both for its beautiful sheen and its qualities as an excellent conductor of heat. They're available in some kitchen-wares outlets, and you can also sometimes find them in thrift stores.

Camp Stoves

• Lightweight, folding camp stoves provide a second way to cook over chafing fuel. They're usually constructed of sheet metal and designed to store as a thin, flat package. These portable stoves are intended for hikers and campers, but you can easily store one or two camp stoves at home for power outages and emergencies. The can of fuel fits inside the stove, which positions a single pot or pan just above the flame from the fuel.

Fondue Pots

• Fondue pots are similar in design to restaurant chafing dishes. They have separate holders for the pot and fuel, keeping them at a predetermined distance and providing steady, predictable heat. Fondue pots are intended for melting cheese without letting it scorch, so they don't heat foods as efficiently as a camp stove or chafing dish. They're best-suited for soups and broths or for gently reheating cooked foods with a sauce.

A Few Tips

• Chafing fuels are best used for preparing small meals made with quick-cooking foods. If you need to boil water or broth, use the smallest amount of liquid possible to shorten your cooking time. Breakfast foods such as bacon and eggs are easy to prepare over chafing fuel, but larger items are best cut up for quicker cooking. For example, cut strips of beef rather than attempting a full-sized steak. Methods such as stir-frying, which trade increased preparation time for decreased cooking time, are especially useful. In emergencies, one can of fuel can cook four to six meals if you use it thoughtfully.