HAY!!! I was working on a reply and it just went away!!! Anyway, back to business:
1. I prefer sterno over electricty. Since a fondue meal is a casual affair, a sterno pot can be used anyplace in the house without having to worry about electrical outlets or tripping over cords. One of our favorite ways to do fondue is on a low table in front of the fireplace with everyone sitting about on cussions; well, before my accident when I could still honker down on a cussion.
2. I hate staneless steel anything. I think it's cold, steril, hospital like and very unappealing, threfore I persionally would go with ceramic. Mine however is a lovely little copper pot.
3. Shape; a fondue pot is roundish. The flat, more straight sidded skillet type are acturally chaffing dishes for keeping things warm on a buffet.
Now; are you talking Fondue Nuchetell, (cheese) or Fondue Burginione, (thin strips of meat cooked at table in hot oil).
And remember, you don't have to go to all the trouble of making rouxes and white sauces etc. Just grate your cheesees, add a bit of liquid and melt them in the pot. My basic recipe is: for each cup of grated cheese, add 1/4 cup of liquid, (wine or beer) and about 2 teaspoons of cornstarch. Toss the cornstarch with the grated cheese before adding the liquid. You may also add any flavorings you happen to want; mushrooms, onion, garlic, chives, caraway seeds, seafood, even a bit of salsa is good. Have fun.