The rice cooked by IH electromagnetic heating do not normally appear to be pinched and appear to be more uniform, while the rice heated by the electric heating element is easier to pinch and paste pot. Based on gas phase ion mobility spectrometry analysis of the volatile substances produced by IH electromagnetic heating of Japonica rice and Indica rice in pots with stainless steel, enamel, aluminum alloy and cast iron as inner tanks, the changes of flavor substances in the heated rice cooked with pots of different materials and utensils were investigated and the IH electromagnetic optimum is taken as a confirmed material. The results show that the material of the IH electromagnetic heating pot will affect the concentration of rice flavor substances, and the effects on different varieties of rice are distinctive. The concentration of caprylic aldehyde and 1-octene-3-one in the stainless-steel pot heated Japonica rice increases, and the concentration of 3-hydroxy-2-butanone in the rice cooked with the cast iron pot increases. The aluminum alloy pot and the cast iron pot bring up the concentration of the alcohols and ketones in cooked Indica rice. The concentration of similar substances increases too. Both Japonica rice and Indica rice heated with aluminum alloy pots show an increase in the concentration of butyl acetate, and furfural is produced while cooking rice in enamel pots. Through comparative analysis of all flavor substances and their concentrations of IH electromagnetic in heating rice, we conclude that rice cooked in cast iron pot have the best flavor, followed by that in stainless steel pot, while aluminum alloy pot brings down the rice flavor to below average level, and pasting pot is often observed in the enamel pot.