How to fight fire in a wok?

I just saw this from the television. This caught my eye simply because it is a chemical thing?!

Problem: A wok of oil was heated and the surface of the oil caught fire.

Hypothesis 1: Use water.
Reason: Use water to fight fire, isn't it what we have always know?

Alright, this is wrong. If we use water, we die faster. Upon addition of water, the water will be evaporated due to the high temperature and become water vapour. Unfortunately, oil, being organic will then be attached to the water molecules and try to escape together (hot air rises), which helps the fire spread rapidly and cover more area. So whoever using water to fight fire with oil will be courting death.

Hypothesis 2: Use the wok cover.
Reason: It acts like a shield.

And yes, we should use the wok cover to cover the wok to prevent air (especially oxygen and hydrogen) from entering the wok, and hence combustion stopped. The effect can be enhanced by adding a wet blanket to cover up the wok, which helps in bringing down the temperature.

Jungle trail

It was a two week long high key at a particular secluded part in Singapore. I was lucky to be invited for it. There was free food that you could collect with the scan of a green card. Every few days, there is even a survey to see if the food are up to your liking. Something worth mentioning is the comfortable spring mattress, which comes with a larger-than-bedsheet blanket and super thick pillow. Not forgetting 8 ceiling fans and 6 standing fans (even though only 2 worked). What can be better when most of your other friends are also members of the organization, and it was great to hang out and chat with each other. Alright, other than that I didn't have a good time. I spent the first week thinking why my deferment was not approved, and how come I was made to do things that they can do by themselves. Thankfully, I was in sane because of the One up there, placing someone to show me how to handle this and ensuring me that bad times will pass. Then came the second week including a three day one night stay in Lim Chu Kang, especially designed for those with green fingers. From there I earned myself some pricks and minor cuts, dirty and stinky uniform, and a watermeloned face. I am thankful that the two weeks passed with minimum traces.