What type of cooking media is considered combustible?

Vegetable oils and fats are considered combustible cooking media because they have a relatively low flash point, which means they can ignite at higher temperatures during cooking. When heated beyond their smoke point, vegetable oils and fats can catch fire, leading to potentially dangerous kitchen fires. This is particularly important in the context of cooking, as many cooking processes involve heating these substances, which can reach temperatures that facilitate combustion.

In contrast, while water can extinguish fires, it is not a combustible material, and alcohol, although flammable, operates differently under cooking conditions. Coal and gasoline are also flammable but are not typically used as cooking media; thus, their relevance to everyday cooking scenarios is minimal. Electric appliances and modules refer to cooking methods that rely on electricity and are not classified as combustible materials; they do not ignite or burn in the same way that oils and fats can.