01 — Why unattended cooking is the leading cause
Cooking is the top cause of home fires. Unattended cooking is the top cause within cooking.
The NFPA identifies cooking as the leading cause of home fires and home fire injuries, accounting for nearly half of all reported home fires annually. Within cooking fires, the single most common contributing factor is unattended equipment — the person simply left the kitchen. CPSC and NFPA both list unattended cooking as the number-one cause of kitchen fires.
The peak day for home cooking fires in the United States is Thanksgiving, followed by Christmas Day and Christmas Eve. Frying poses the greatest fire risk of any cooking method. When frying, grilling, or broiling, stay in the kitchen. If you must step away, turn off the stove.
Prevention habits that make a measurable difference: use back burners when possible and turn pot handles inward; keep flammable items (towels, paper, loose clothing) at least three feet from heat sources; clean grease buildup from stovetops and ovens regularly; set a timer when baking or simmering; do not cook when drowsy or after consuming alcohol.
02 — Responding to a cooking fire
Grease, oven, and microwave fires all have different correct responses — and one thing they share: do not use water.
Never do this
Use water to extinguish a grease fire or oil fire.
Why not
Water causes explosive spattering when it contacts burning oil. The water instantly vaporizes and carries burning droplets outward, spreading the fire and causing severe burns. Water must never be used on any grease or oil fire.
Grease / stovetop fire
- Slide a metal lid over the pan to smother
- Turn off the burner
- Leave the lid in place until the pan is completely cool
- Never carry the burning pan outside
- Never use water or flour
- If too large: use ABC extinguisher or evacuate and call 911
Oven fire
- Close the oven door (do not open it)
- Turn off the oven
- The lack of oxygen will smother the fire
- Opening the door adds oxygen and can cause a flare-up
- If fire persists or spreads: call 911 and evacuate
Microwave fire
- Turn the microwave off immediately
- Keep the door closed until the fire is completely out
- Unplug it if safe to do so
- Do not reuse the microwave until it has been inspected
- Never use aluminum foil or metal in the microwave
If the fire is beyond these simple responses — if it has spread, the room is filling with smoke, or you cannot reach the stove safely — leave immediately, close the door behind you, and call 911 from outside. Do not re-enter.
03 — Deep fryers and turkey fryers
Outdoor deep fryers are among the most dangerous cooking appliances. They combine high temperatures, large volumes of oil, and outdoor use without the safety features of indoor appliances.
Turkey fryers and outdoor deep fryers operate at 325 to 375 degrees Fahrenheit — far above the ignition temperature of cooking oil. The CPSC has issued repeated warnings about these appliances and has linked them to fires, burns, and deaths each year, particularly around Thanksgiving.
The core hazards are: overfilling the pot causes oil overflow when the turkey is lowered in; a wet or frozen turkey causes explosive steam and oil spattering; using the fryer indoors or on a deck or porch puts a structure directly in the path of a potential fire; and leaving the fryer unattended means no one is watching the temperature or responding if something goes wrong.
- Use turkey fryers outdoors only, on a level surface away from structures, overhangs, and decks.
- Determine the correct oil volume before heating: lower the turkey into the pot with cold water to find the fill line, remove the turkey, dry the pot, then replace with oil. Never overfill.
- Thaw and completely dry the turkey before lowering into hot oil. Any ice or moisture causes explosive spattering.
- Use a thermometer to monitor oil temperature. Most oils should not exceed 375°F.
- Never leave the fryer unattended.
- Keep a Class B fire extinguisher nearby — never water.
- Allow the oil to cool completely before moving or disposing of it.
Quick reference
- Leading cause of home fires: cooking. Leading cause within cooking: unattended equipment
- Never use water on a grease fire — it causes explosive spattering
- Grease fire: metal lid over pan, turn off burner, leave lid on until cool
- Oven fire: close the door, turn off the oven — oxygen starvation smothers it; don't open the door
- Microwave fire: turn off, keep door closed, unplug when safe, do not reuse until inspected
- Turkey fryer: outdoors only, level ground away from structures, thaw and dry the bird completely, never leave unattended, have Class B extinguisher on hand
- If fire is beyond simple response: evacuate, close doors, call 911
Primary sources
- NFPA — Safety with Cooking Equipment: Cooking fires are the number-one cause of home fires and home injuries; leading cause of kitchen fires is unattended cooking.
- CPSC — Recipe for Safer Cooking: Slide a pan lid over flames to smother a grease or oil fire, turn off the heat, leave lid in place until cool; never carry the pan outside; never use water or flour on cooking fires; keep oven door shut and turn off heat to smother an oven or broiler fire; microwave fire: turn off and keep door closed.
- NC OSFM — Cooking Fire Safety: 31% of cooking fires and 48% of cooking fire deaths result from unattended equipment; for microwave fire, turn off immediately and keep door closed; for oven fires, turn off oven and leave door closed.