In this study, we examined the characteristics of gas heating and induction heating based on a frequently used pan. There are two types of gas heating, an inner flame burner, in which the flame is directed inside and an outer flame burner, in which the flame is directed outside. The power of the gas and electricity per unit time was controlled in order to provide the same amount of heat to the contents. As a result, concerning the temperature rise during the boiling water and the temperature decrease after boiling water, some differences were observed between the gas heating and induction heating. The following results were obtained. 1) The increasing temperature rate during induction heating using a stainless steel pot was faster than that of gas heating using an aluminum pan. 2) When we used an earthen pot and gas heating, there was an effect of retained heat. During in sensory evaluation, after the retained heat cooking using an earthen pot, the color and saltiness of a Japanese white radish cooked with sake, sugar, and soy sauce were significantly deeper and stronger for the gas heating than for the induction heating. These results suggested that when we cook some ingredients by wet heating using the effect of retained heat, the combination of an earthen pot and gas heating affects the cooked product.
