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HEN the fryingpan, in the form of the chafing dish, first entered society it was regarded as as a fashionable fad with which to entertain guests. It has long since proved its worth by introducing many a novice to the gentle art of cooking. Where one is fortunate enough to have an electrically equipped home, the management of the chafing dish becomes child's play, an adventure in fairyland. Where alcohol is the fuel, a few practical suggestions may be worth while: Be sure that the lamp is filled and in working order. Place the equipment on a tray to protect the table from the heat. Have all ingredients ready before beginning to cook. When the dish requires steaming, use the hotwater pan to prevent burning. To cook food quickly, or to cook it brown, use only the blazer, properly heated.