The properties of red glutinous rice steamed using gas and induction heating were compared to clarify the different effects of the two heat sources on steaming. Gas heating resulted in no significant differences in moisture content, hardness, adhesiveness or degree of gelatinization between rice from the center of the steamer and rice from the periphery. With gas heating, the side temperature of the steamer became high, so the temperature at the peripheral part of the upper pot was higher than the temperature at its center. However, since some of the steam became superheated, the extra water was not presumably condensed on the rice surface. When the rice was steamed using induction heating, its moisture and hardness when collected from the periphery of the steamer were 54.3％ and 0.60×10⁵ Pa, respectively. The moisture and hardness at the center were 58.6％ and 0.52×10⁵ Pa, respectively. Thus, significant differences were found between the center and the periphery. Namely, the rice from the center had higher water content and was softer than the rice at the periphery. With induction heating, only the bottom of the steamer became hot, making it difficult for the temperature to rise at the side. Therefore, the temperature at the peripheral part of the upper pot was lower than the temperature at its center. These phenomena were regarded as the reasons why the rice was not steamed uniformly with induction heating.