By the way, the little ones are great for putting out a hot dip or hors d'oeuvres at a buffet. With the lid off and on low they'll generally maintain a pot full of stuff at just the right temp for serving/eating.
I've also used a large one for a pseudo hot-pot meal for four. I made up a nice stock and chunked/sliced some meats and vegetables and made up a bunch of dipping sauces, got the stock up to a full boil on high and then put it in the center of the table, still plugged in on an extension cord. When we got ready to eat, I popped the top, we used long metal skewers to dip our food in the stock until it was done to our liking. When we ran out of things to dip, I ladled the enriched stock (along with everything everyone had dropped in by accident) into bowls as soup.
Heck of a lot of fun for a small (4-6 people) dinner party, and the large heavy crock's ability to hold heat worked great. I was a little uncertain as to whether it'd maintain a boil with the lid off, but it did.
Hot pot - Wikipedia, the free encyclopedia
By the way, there are forums where people call each other names over their opinions on hot-pot variants and what actually constitutes authentic 'hot pot'...