As I understand it (from my yearly exposure to the Fire Chief explaining it, which in recent years added the "type K" extinguisher) those are really purely meant for commercial kitchens with built-in hood fire suppression systems - the type K material does not interact badly with the stuff used in the hood system while a normal ABC evidently does. The fire they are interested in (with that hood system the class K is supposed to work with) is almost exclusively a grease fire.
In your house/kitchen, an ABC is good, a bigger ABC is better, and an ABC you can get when you need one (i.e., have more than one in the house) is best - assuming the thing is in serviceable condition (green on the gauge, for typical home extinguishers.) Knowing you can also throw baking soda or salt on a kitchen fire can also be good to know - as is the lid trick already mentioned by @keshlam.
I'd add a CO2 BC rather than a Type K if I were adding something to that, myself, but that gets into personal opinion calls.