I have the Le Creuset enameled iron one. I love it for small-batch deep frying, but hate it for fondue. Its shape and volume are nice, and the steel stand is OK, but the alcohol burner is pretty much guaranteed to scorch the contents in tabletop fondue use. If this is your intended use, i.e., with a traditional rechaud, I would either buy something different or get a very thick diffuser plate.
OTOH, if your use is directly on a portable induction hotplate, AND it has fine/low enough settings, you can probably do really well with it. Directly over a flame, not so much.