Why does adding water to an oil fire make it exponentially worse?
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That oil can get substantially hotter than the water is capable of. Water upon hitting the oil will turn to steam essentially on contact. Steam then rapidly expands, throwing globules of oil everywhere, which are likely still flaming. Even a small amount of water can wreak havok, sending oil flying everywhere.
You can see this effect pretty easily if you ever cook anything with oil. Steam from water in the food will cause the oil to spray up a fine mist, which then lands on the stove as those oily little beads that cover the surface of your stove when you’re done.
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