As a practical matter the hood and cabinets couldn't much less that 15" above the counter top.
Any water in the pan would be a heat sink to the heating of the pan until the water is evaporated. It would be very difficult for the pan to be heat damaged while the water was present.
Your real problem is coming up with a reasonable heat transfer mechanism over the 15-18" airspace between the pan and the hood.
An analysis should be done of what, if any, intermediary fuels or heat conductors/radiators/convection media may have been present.
Consider low mass solid fuels such as paper, or clean burning liquid vapors, such as alcohol which, once burned, might leave little evidence of their presence.
Pat Kennedy, CFEI, CFPS, MIFireE
Fire and Explosion Analyst
Sarasota, Florida
[
www.kennedy-fire.com]