Analysis of cooking fires in Norway
Many domestic fires start either because of electrical faults, or because of erroneous use of electrical equipment. Norwegian fire statistics show that about 9 % of all domestic fires start on electric stove tops – which means that cooking represents a large fire hazard in residential buildings. These cooking fires lead to approximately 7 % of all fire fatalities. SINTEF NBL (Norwegian Fire Research Laboratory) is now examining the phenomenon of cooking fires further, and will later explore which types of safety equipment that effectively can reduce the number of such fires. The project is financially supported by the Directorate for Civil Protection and Emergency Planning (DSB).
Method
In Norway cooking fires have been explored by analysing the Norwegian fire statistics, which is published by DSB. Domestic fires caused by cooking during the period 1998-2007 were analysed, and the following factors are of interest:
- annual number of fires
- point in time for the fire (month, weekday, hour)
- number of injuries and fatalities
- presence and functioning of smoke detectors
- means of extinguishment
- fire extent and level of damage
A selection of the cooking fires registered in the statistics has been analysed in more detail through studying investigation reports from the police. Information supplementary to numbers in the statistics is noted and analysed further to find common factors and differences between these fire incidents. Exploring why some cooking fires lead to injuries and fatalities, while others do not, will be of special interest.
Furthermore, information from international literature has been studied, and a comparison between the Norwegian findings and cooking fires in other countries will be made. We expect to find both similarities and differences, due to differences and similarities in factors related to technical aspects, social structure and traditions.
SINTEF NBL is now going to create cooking fires in the laboratory. Smoke production and fire hazard of Norwegian food and cooking methods will be analysed, and different types of safety equipment will be tested– both equipment that prevent fires, and equipment that limit fire spread. The project will be finished in December 2010.
