John, if you are talking primarily about a pan fire on a stove/hob, then a fire blanket is ideal. We always install a blanket where there is a hob.
Where there is a fat fryer then provide a wet chemical, either 3 or 6 litre depending on risk size. A 2 litre is only a few pounds cheaper so its a no brainer to provide at least a 3 litre and note that this would be required to be within 10m of the risk. (Don't forget that a wet chemical has a class A rating so can be counted in the building cover calculations.) If there's no fat fryer, then just ensure there is a Class A extinguisher (foam spray preferably as slightly more effective than water spray) in the area for general combustibles - BS5306-8 would say within 30m, but I would be inclined to position a little closer to a kitchen personally; if space is limited in the kitchen then just outside is fine. You would also need to ensure general electrical risks are covered with a CO2 but as you say, there's often one not too far away anyway.
Where I would disagree with Anthony is with the provision of water mist. I have a profound dislike of water mist for a few reasons; the discharge range is woefully inadequate and shortens continually as the extinguisher is discharged. Also, when installing to cover fat fryer risks, there is no prevention of re-ignition unlike with wet chemical. Finally, and you come across this a lot, is where water mist has been installed to cover electrical risks. Now without wanting to get into the whole argument on this again, if installing to BS5306-8 then water based extinguishers are not to be installed as cover for electrical risks. So, if you take away the electrical capability of water mist (its only passed the same tests as water or foam spray anyway) and discount the fat fryer capability due to re-ignition risks then you are left with a water spray extinguisher with a crappy range.
