Torrkokningar – En statistisk och experimentell studie om antändning av mat i fast form

Sammanfattning: The purpose of the report has been to investigate the risks of stove fires. Consideration has been given to the likelihood that the incident leads to fire and how dangerous the smoke is for people still in the space. To answer the questions, two different methods have been used, statistical analysis and practical experiments. The conclusion is that it is unlikely that a fire will occur unless there is not cooking oil or fat in the skillet, but it can not be excluded. To be in a space where smoke production has occured is not good, only 300-1000 gram of food, depending on nutrient, need to be burn to create a harmful environment in a kitchen.