From the Frying-pan to the Fire.

F ood on the stove and grease fires are common responses for fire departments in off-campus housing communities. Like most fires and the associated responses, many could be prevented with a simple awareness to cooking basics – or Cooking 101. The Fire Problem: Cooking fires are a leading cause of fires in any household, but several factors increase the frequency of off-campus cooking incidents; including inexperience with the appliance and alcohol impairment. Once the student moves out of the residence hall there is no limit as to the type of appliances available. This could be a gas or electric range, microwave, frying pan or deep fryer, charcoal or gas fired grill, turkey fryer and many others. This is also where the introduction of alcohol and the late night munchies can increase the chances for a cooking fire. Late night cooking often goes bad when the chef is distracted or falls asleep allowing the food to cook unattended or the heat source to remain on. Another hazard is when these fires occur and are extinguished by the occupant, never notifying the fire department. The smoke alarm may be disabled to silence the noise and the occupants think everything is okay and go back to sleep. When these fires are not extinguished completely, it spreads unknowingly to nearby combustibles or to the cupboards above the stove. Since the smoke alarms may be disabled the next notification of this fire might not be until the smoke reaches the corridor, or hopefully the sprinkler in the kitchen will activate.