I recently visited a fondue restaurant, which had a cooktop built into the table. By all appearances, the cooktop appeared to be an induction cooktop, but I wasn't sure; it could have simply been a contemporary-style glass-top burner.
Does an induction cooktop lend itself well to quickly heating (and maintaining the temperature of) fondue? I thought about getting one of the various portable induction burners available online.
In a more general sense, is there a 'best' type of heat source for fondue?