Which extinguisher is designed for kitchen fires with cooking oils?

• A. Wet chemical extinguisher
• B. Class K extinguisher
• C. Class D extinguisher
• D. Multipurpose extinguisher

Answer: (B)

Cooking oil fires are a unique hazard because the oil can burn at very high temperatures and react violently with water. The extinguisher category designed for this specific hazard is Class K. This designation exists because fires involving cooking oils and fats require a specialized approach. Class K extinguishers use a wet chemical agent (usually potassium acetate) that saponifies fats, turning the oil into a soapy layer that cools and smothers the fire, creating a barrier between the fuel and the air and reducing the chance of reignition. Ordinary extinguishers or water-based agents can worsen an oil fire by splashing burning oil or spreading the flames, which is why they’re not the preferred choice in kitchens. So the best option for kitchen fires with cooking oils is the Class K extinguisher.