To have a "cookoff" in a firearm, the mass of the gun metal in contact with the cartridge has to be large enough to attain and retain a massive amount of heat. That is why cookoffs are fairly common in air-cooled machineguns* and have been known in semi-and full-auto rifles, but are rare (if known at all) in handguns. Two factors are against it: 1) the mass of the gun is not enough to absorb and retain the heat needed, and (2) the magazine needs to be removed and replaced instantly, with an almost endless supply of loaded magazines kept ready.
To "cook off" a round, the receiver and chamber area of the barrel has to be fired almost continuously until it is near red-hot, but then has to be stopped with a round in the chamber and kept there long enough for it to attain firing temperature. A handgun "cooking off" from firing? I think I would call that one "busted."
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