Understanding how to extinguish a kitchen stove fire properly is not only important for kitchen users, but also for building owners and facility managers. In apartments, office buildings, hotels, and F&B facilities, kitchens are among the highest fire risk areas.
Improper handling of a small kitchen fire can quickly escalate into a major incident, impacting occupant safety, disrupting operations, and potentially leading to legal liabilities. Learn how to extinguish a kitchen stove fire safely through this article.
Why Pouring Water on Hot Cooking Oil Actually Makes the Fire Worse
Kitchen stove fires almost always involve cooking oil or grease that has reached extremely high temperatures (above approximately 300°C). Oil fires are classified as a specific fire class and must never be extinguished with water.
In this condition, the oil has already exceeded its flash point, meaning the vapor is highly flammable. When water is poured onto hot oil, the water—having a higher density—immediately sinks to the bottom of the pan and vaporizes explosively.
This vaporization process occurs extremely rapidly, a phenomenon known as flash boiling. In a fraction of a second, water turns into steam with a volume expansion of up to approximately 1,700 times. The force of this expanding steam violently ejects burning oil into the air, forming a fireball and instantly spreading the fire. What was initially a fire confined to a pan can quickly ignite walls, cabinets, kitchen hoods, and even the ventilation system.
From a building safety and facility management perspective, this reaction is extremely dangerous because it accelerates fire escalation before active fire protection systems can operate effectively. Splashes of burning oil can cause secondary ignition on other materials such as wooden panels, plastics, or accumulated grease within kitchen ducting.
Safe and Correct Step-by-Step Actions
1. Stay Calm and Turn Off the Heat Source (Stove)
The first step in dealing with a stove fire is to control the energy source, not to immediately extinguish the flames. In many kitchen fire incidents, the fire grows larger because the heat source (gas or electricity) remains active. As long as heat continues to be supplied, the fire will persist despite suppression attempts.
For building managers and F&B facility operators, it is critical to ensure that access to heat shut-off controls—such as stove knobs, emergency gas shut-off valves, or electrical disconnects—is easily reachable and clearly understood by kitchen users. Without kitchen designs that properly address this safety aspect, the risk of failure in early-stage fire control increases significantly.
Remaining calm is also essential when applying the correct method for how to extinguish a kitchen stove fire. Panic often leads to dangerous actions, such as attempting to move a burning pan or pouring water onto the fire.
2. Cover the Pan with a Lid or a Damp Cloth
Once the heat source has been turned off, the most effective next step is to cut off the oxygen supply to the fire. Covering the pan with a metal lid or a thick, damp cloth is one of the safest methods, as it smothers the fire by eliminating oxygen.
For commercial facilities and shared kitchens, this method is particularly relevant because it extinguishes the fire without creating splashing or additional pressure. However, the lid must be applied using proper technique. Place it from front to back to protect the face and hands from flames.
It is important to note that the cover should not be removed immediately after the fire is extinguished. Opening it too soon can reintroduce oxygen and cause re-ignition. In building kitchen SOPs, this procedure should be practiced regularly as part of comprehensive fire safety management.
3. Use Salt or Baking Soda for Small Fires
For fires that are still very small and under control, table salt or baking soda (sodium bicarbonate) can be used as an emergency solution. Baking soda works by releasing carbon dioxide when exposed to heat, helping to reduce the oxygen concentration around the fire. Salt, on the other hand, helps suppress the flames by covering the surface of the burning oil.
However, this method has clear limitations. A relatively large amount of material is required, and its effectiveness depends heavily on the size of the fire. For commercial kitchen fires, this approach should only be considered an initial response and cannot replace professionally designed fire suppression systems..
When Should a Fire Extinguisher Be Used in the Kitchen?
A fire extinguisher in the kitchen is not the primary response tool, but a secondary control option when simple methods—such as covering the pan—are no longer effective. A fire extinguisher should be used when the flames begin to grow, spread beyond the pan, or cannot be controlled solely by shutting off the heat source and cutting off the oxygen supply.
For building managers and commercial kitchen operators, this moment is critical. Delayed use of a fire extinguisher can allow the fire to spread to the kitchen hood, exhaust ducting, or ceiling, potentially triggering a structural fire. Conversely, using a fire extinguisher too early or improperly also carries risks, including splashing hot oil and causing injury.
For oil and grease fires, a Class K fire extinguisher is the most recommended option. Dry chemical fire extinguishers (ABC or BC) are also commonly used as alternatives. However, they must be handled with greater caution, as the chemical powder can disperse widely, reduce visibility, and potentially damage kitchen equipment.
A fire extinguisher should only be used if the evacuation route remains clear and the fire has not blocked access to exits. The basic technique to understand is the PASS method (Pull, Aim, Squeeze, Sweep): pull the pin, aim at the base of the fire, squeeze the handle, and sweep slowly. The operator should position themselves with their back facing the evacuation route, allowing for immediate retreat if the fire intensifies.
Mandatory Fire Protection Equipment for Kitchens: Fire Blanket
A fire blanket is an initial fire protection device specifically designed to handle small kitchen fires, particularly those involving oil and grease. Its operation is simple yet highly effective: the fire blanket covers the source of the fire and cuts off the oxygen supply, allowing the flames to extinguish without causing splashing or additional pressure like water or certain fire extinguishers.
For apartment kitchens, office building pantries, and commercial F&B kitchens, a fire blanket is often the safest option for first response. It does not require specialized technical skills, significantly reducing the risk of improper handling compared to using a fire extinguisher.
One of the main advantages of a fire blanket is that it leaves no residue. In addition, a fire blanket is also effective for personal protection. In an emergency, it can be used to wrap a person whose clothing has caught fire, helping to minimize severe burn injuries.
A fire blanket is only effective if it is easily accessible. Ideally, it should be wall-mounted near the cooking area, but not too close to the stove, so it can be safely reached when a fire occurs. While highly effective, a fire blanket is not a solution for all types of fires. It is suitable only for small fires and early-stage kitchen fire incidents.
The Importance of Having an Adequate Kitchen Fire Protection System Design
Manual methods for extinguishing a stove fire are only effective during the early stage of a fire. In many cases in apartments, commercial buildings, and F&B facilities, kitchen fires escalate rapidly because the fire protection system design is not aligned with the actual risk profile.
An effective kitchen fire protection system design cannot be standardized across apartment kitchens, office pantries, and large-scale restaurant kitchens. This is where the role of fire protection system design professionals becomes critical.
A proper kitchen fire protection system design must adopt a layered protection approach. This includes selecting detection systems suitable for kitchen environments, strategic placement of fire extinguishers and fire blankets, and automatic fire suppression systems for kitchen hoods and ducting (particularly in commercial kitchens).
Through its Fire Protection System Design services, Lumeshield helps you design comprehensive kitchen fire protection systems—from selecting appropriate detection systems for greasy environments, designing dedicated kitchen suppression systems, to integrating them with the building’s alarm and evacuation systems. We plan all these elements holistically, rather than simply adding standalone fire protection equipment.
Do not let the kitchen become a hidden hazard that could cost lives. Contact us to start your consultation.