The effects of pouring temperature, short electromagnetic stirring with low strength and then soaking treatment on the microstructure of AlSi7Mg alloy were investigated. The results show that if AlSi7Mg alloy is poured at 630 or 650℃ and meanwhile stirred by an electromagnetic field at a low power for a short time, the pouring process can be easily controlled and most solidified primary α-Al grains become spherical and only a few of them are rosette-like. Weak electromagnetic stirring makes the temperature field more homogeneous and makes the primary α-Al grains disperse in a larger region, which leads to the spherical microstructures of primary α-Al grains. When the AlSi7Mg alloy is soaked or reheated at the semisolid state, the primary α-Al grains ripen further and they become more spherical, which is favorable tothe semi-solid forming of AlSi7Mg alloy.
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