How to respond to and safely extinguish a kitchen fire

Fighting a kitchen fireEmergency Situation: You are volunteering at a soup kitchen this winter. As you’re setting out plates, you begin to smell smoke — then a cry of “Fire!” sounds from the kitchen. Racing in, you see not one but two kitchen fires: Smoke is pouring out of the oven, and something on the cooktop is alight. What should you do?

Solution: In case of a kitchen fire (or fires), there are some well-established survival steps to take. Assuming the fires are confined to the oven and range, there’s no need to panic and call the fire department — yet. The vast majority of oven fires can be safely extinguished by closing the oven door. Just put on oven mitts and quickly close the door, then turn off the oven. Assuming the oven’s seal is still good, the available oxygen will quickly be expended, and the fire will burn itself out.

Do not — repeat, do not — open the door “just for a peek” to check the status of the fire. Leave the door closed. Smoke is likely to pour out of the oven vents for at least a few minutes, so open a window (and window screen, if one is present). If the fire does not burn itself out, read about extinguisher usage below.

The fire on the range is going to be a little trickier. Virtually all cooktop fires are grease fires, which cannot be extinguished with plain water.

Put (or keep) your oven mitts on. Next, carefully turn off the burners. Then locate the lid to the pot/pan containing the fire. Holding the lid at an angle like a shield, quickly slide it onto the pot, taking care not to singe your arm, hair or anything else. Again, you’ve deprived the fire of oxygen, and it should go out. Do not move the pan until it cools.

What if you can’t find the lid? In this case, douse the grease fire with baking soda. If no baking soda is available, it’s time to break out the fire extinguisher.

Fire extinguishers come in a variety of ratings, but the key in this case is not to use one with only a Class A rating. The rating will be clearly marked on the unit (with a green triangle), and it will have a pictograph displaying the combustible objects for which it is suitable. Class A extinguishers (also known as “APWs”) are filled with air-pressurized water and are thus not suitable for grease fires. Instead, use a dry-chemical extinguisher (typically rated BC or ABC) or a carbon dioxide (CO2) unit, both of which are suitable for grease fires.

In general terms, CO2 extinguishers are preferable because dry-chemical units leave a powdery residue that is corrosive enough to ruin the stove. If you use a chemical extinguisher, once the fire is out, any powder should be cleaned up immediately using soap, water and rubber gloves.

Be Prepared

Any fire that moves beyond the oven or stove to surrounding walls, cabinets or fixtures requires a call to the fire department — even if you are able to put it out with an extinguisher. Wiring could be damaged and should be inspected by a professional.

JOSH PIVEN is the co-author of The Worst-Case Scenario Survival Handbook series. Visit

LEARN MORE ways you can be prepared for emergencies.


  1. This was an informative post and hopefully won’t be repeatedly useful. (Never to old to be edified and learn new things!)

  2. Eagle Scout and professional Firefighter EMT here. Just a tip…do not touch the cone of a CO2 extinguisher or you will get frostbite. Also, if you are using a dry chem extinguisher, please stand at a safe distance. The power behind a dry chem release extinguisher can actually force grease to splatter. And remember…even if the fire appears to be out, you never know and you should ALWAYS call 911. We would rather you call with good intentions, than leave something without proper resolution. Also, if you don’t call 911 and get an official fire report, you may be suspected of arson and unable to get insurance money.

    Hendricks Township Training Officer
    Eagle Scout

  3. Excellent article, although I think the author misses the mark in advising not to call 911 in some cases. 911 should be called regardless – better to be safe than sorry. Even the fire department agrees with that position.

  4. Fire codes in most cities for “industrial” kitchens require permanently installed fire suppression systems which are either automatically triggered or manually activated. As a CERT Fire Safety instructor our rule is if you can’t extinguish the fire (using the proper equipment) within 5 seconds, evacuate immediately. Your life is worth more than else in the world.

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