Someone advised me to Separate the egg yolks from the whites and beat the whites as when making a sponge/meringue then mix all of the other ingredients together and then fold in the beaten whites as this will create a suspension to hold your chips in place.
Can this be done to this kind of dough/cakes beside folding the chocolate chips?

Wow a cake baked on the stove top! How neat.

I would do as MamaM suggested and do not put those chocolate chips in until you have dusted them in flour, I would then add them last and do not stir them in just scatter them atop the batter and see what happens.

By the way why aren't you using your oven to bake the cake? Why not use it if you have got one? If you do not have one or it is broken then I understand using stove top method. But you will have a far easier time baking it than cooking it stove top.

Well, thats a different cake making concept. Cool pan too.
I would think the cake batter is more delicate than the chips and if that doesn't burn then why would the chips?

Your batter calls for 3 cups of flour, That's rather dense and to fold in just 2 egg whites will probably break the air from them. Dust the chips with flour as reccomended if you are that concerned.

To begin with - that pan is designed for the stove top and not the oven - it has what appears to be plastic handles that may not hold up in oven temperatures.

You can try to fold the egg white in separately and see how much difference there is (if there is any).

I'd like one of those pans myself!

the dry cake mix works well, at the end of mixing just add it in and you have not added any extra flour to the recipe.

I find this cake pan extremely intersting also. I cannot view your attachment. Perhaps Mama can repost it. Thanks and good luck with your cake making.