A heating and cooking apparatus HC that heats and cooks food to be heated and cooked by combusting a
fuel gas, which includes: burners 3 each of which has a tubular and elongated burner body 31, and multiple burner ports 32 that are opened at intervals in each burner body in a longitudinal direction;
infrared radiation members 4 each of which is disposed opposite a corresponding burner body, each
infrared radiation member being elongated in the longitudinal direction of each burner body and radiating
infrared by being heated; and thermocouples 6 each of which detects a
flame that is generated when the
fuel gas is supplied to each burner, ejects from each burner port, and is combusted. Even when the heating and cooking apparatus is configured such that
hydrogen as the
fuel gas, ejecting from each burner port, is diffused and combusted, a yield strength of each
thermocouple cannot be reduced, and
hydrogen flame can be detected reliably. Each
thermocouple is disposed such that a temperature-measuring contact part 61 of each
thermocouple is located on a plane where a straight line Sl, connecting a
peripheral edge of each burner port and one end in a width direction of the corresponding infrared
radiation member in the shortest way, is projected in the longitudinal direction of each burner body.