It's CuisinART. Not CuisinHOBBY.
Sure. You could warm up a few fish sticks in the 8" or 10" skillet. The same way you could pry open a can of Chef Boyardee and bring the contents to an orange saucy boil in the 1- or 2-quart covered sauce pan. But … why?
Think about that for a moment. You just purchased one of the world's foremost cookware sets, the Chef's Stainless Cookware Collection, inspired by the kitchens of France. And you're going to use them for what? Heating up cans of gelatinous "soup" concentrate? That suction noise followed by the satisfying "plop." I shudder to think.
We're talking aluminum encapsulated bases that heat quickly and spread heat evenly to eliminate hot spots. At least you'll sleep easy knowing those little O's won't scorch on the bottom. And thanks to the tapered rims for drip-free pouring, you'll be enjoying a heaping spoonful of pasta paste from that exquisite "I Hate Mondays" mug in no time.