Cooking is the largest single ignition source in occupied buildings, and the equipment provided for it splits sharply between commercial and domestic settings. The commercial answer is a specified provision with training behind it. The domestic answer is a blanket and an instruction to leave. Confusing the two produces both over equipped homes and under equipped kitchens.
The commercial provision
A wet chemical unit for the class F risk at the range, sited so it can be reached without passing the fryer. A class A unit for the ordinary combustibles in the rest of the kitchen. A fire blanket for a small contained pan fire. Carbon dioxide where there is substantial electrical equipment. Where a fixed suppression system is fitted over the range, the portables complement it rather than replace it.
Why the fryer changes everything
Oil held at working temperature is already above the temperature at which it will ignite unaided, so the fire relights unless the surface is sealed and held while the oil cools. That is what wet chemical does and nothing else in the cupboard does. This single fact is why kitchen provision is specified separately from the rest of a building.
The domestic answer
A fire blanket near the door rather than behind the hob, and the instruction to turn the heat off, cover the pan and leave it alone. Domestic pan fires are the archetypal case where doing less is better, and where reaching for a water unit under the sink causes the injury.
Siting, which is where most provisions fail
Equipment mounted on the wall behind the cooker is unreachable at exactly the moment it is wanted. Everything in a kitchen provision belongs on the escape side of the risk, which usually means beside the door.
Questions people ask about kitchen fire extinguishers
What fire extinguisher kitchen provision does a small cafe need?
That is a risk assessment question, and the usual answer is wet chemical at the cooking line, a blanket, and class A cover for the seating area.
Is a fire blanket enough on its own?
In a domestic kitchen it often is. In a commercial one it is not, because the quantities of hot oil are beyond what a blanket can cover and hold.
Can a domestic kitchen use a wet chemical unit?
It can, and it is rarely the right spend. The domestic risk is a pan, which a blanket handles, and an untrained person under stress does better with the simpler tool.