I remember a tiny natural-gas-fueled "radiator" in one house I rented. It was in Arkansas, and the landlord had decided (rightly) that even in winter the house needed no other heat for the 4 rooms, except hot water for washing. That little rad was about the size of a newspaper, folded, and we'd use it just on really cold, rainy afternoons. It was:
<> Hot enough to warm soup
<> NOT hot enough to fry onion rings or green-pepper rings.

OTOH, I have had air conditioners cold enough to set Jello and keep it fresh.

I've had window ledges cold enough to "keep" cooked pizza fresh for days, as well as other items when times were really tough.

I've had tiny boiling-pots (1/2 qt tops) that could warm an opened can of stew set on top of a ring to make the boiler act as a double-boiler. I lived out of that one for a week when I took a little unfunded trip, and dined in style. I'd boil the ramen water, then heat the canned item to go with it in the double-boiler mode. A pretty basketful of tangerines served as the "fresh" food to fill out the meals. I now include one of these pots in my always-onboard kit, and find it handy more often than I'd expected.

We did an entire 3-week trip once with only motel mini-kitchen facilities, a box of spices, and a charcoal grill to set in a neighboring parking lot. (With the cooler, we ate very well.)

At one workplace I kept a complete condimentarium at my desk. The employer provided a daily onsite cafeteria lunch, and it was purposely bland. But we were welcome to repair to our desks to yum it up and dine handsomely "in cubicle," which we sometimes did in groups, sharing "yummed up" items across the aisles.

We now have a larger wall-mounted gas burner that heats our laundry room, and supplies nearby in case an ice storm knocks out the electric power. I haven't tried frying on it, yet, though. :~)

~S~