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The Leidenfrost effect or film boiling is a physical phenomenon in which a liquid, close to a solid surface of another body that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly.

The effect is named after the German doctor Johann Gottlob Leidenfrost, who described it in A Tract About Some Qualities of Common Water. This is most commonly seen when cooking, when drops of water are sprinkled onto a hot pan. If the pan's temperature is at or above the Leidenfrost point, which is approximately 193 °C (379 °F) for water, the water skitters across the pan and takes longer to evaporate than it would take if the water droplets had been sprinkled onto a cooler pan.

The Leidenfrost effect can be seen as drops of water are sprinkled onto a pan at various times as it heats up. Initially, as the temperature of the pan is just below 100 °C (212 °F), the water flattens out and slowly evaporates, or if the temperature of the pan is well below 100 °C (212 °F), the water stays liquid. As the temperature of the pan rises above 100 °C (212 °F), the water droplets hiss when touching the pan, and these droplets evaporate quickly. When the temperature exceeds the Leidenfrost point, the Leidenfrost effect appears. This effect works until a much higher temperature causes any further drops of water to evaporate too quickly to cause this effect. The effect happens because, at temperatures at or above the Leidenfrost point, the bottom part of the water droplet vaporizes immediately on contact with the hot pan. The temperature at which the Leidenfrost effect appears is difficult to predict. The effect was also described by the Victorian steam boiler designer, William Fairbairn, in reference to its effect on massively reducing heat transfer from a hot iron surface to water, such as within a boiler. Droplets of different liquids with different boiling temperatures will also exhibit a Leidenfrost effect with respect to each other and repel each other. The Leidenfrost effect has been used for the development of high sensitivity ambient mass spectrometry.

The temperature of the solid surface beyond which the liquid undergoes the Leidenfrost phenomenon is termed the Leidenfrost temperature. Calculation of the Leidenfrost temperature involves the calculation of the minimum film boiling temperature of a fluid. Since the Leidenfrost phenomenon is a special case of film boiling, the Leidenfrost temperature is related to the minimum film boiling temperature via a relation which factors in the properties of the solid being used. While the Leidenfrost temperature is not directly related to the surface tension of the fluid, it is indirectly dependent on it through the film boiling temperature.

Non-volatile materials were discovered in 2015 to also exhibit a 'reactive Leidenfrost effect', whereby solid particles were observed to float above hot surfaces and skitter around erratically. Detailed characterization of the reactive Leidenfrost effect was completed for small particles of cellulose (~0.5 mm) on high temperature polished surfaces by high speed photography. High speed photography of the reactive Leidenfrost effect of cellulose on porous surfaces (macroporous alumina) was also shown to suppress the reactive Leidenfrost effect and enhance overall heat transfer rates to the particle from the surface. The new phenomenon of a 'reactive Leidenfrost (RL) effect' was characterized by a dimensionless quantity, (φRL= τconv/τrxn), which relates the time constant of solid particle heat transfer to the time constant of particle reaction, with the reactive Leidenfrost effect occurring for 10−1< φRL< 10+1.

In the 4th episode of the 2014 Anime Aldnoah.Zero, The Leidenfrost Effect is invoked when metallic projectiles make contact with an extremely hot plasma, causing the projectiles to veer wildly from their course.

Quick Facts

• High speed photography of the reactive Leidenfrost effect of cellulose on porous surfaces (macroporous alumina) was also shown to suppress the reactive Leidenfrost effect and enhance overall heat transfer rates to the particle from the surface.
• The effect is named after the German doctor Johann Gottlob Leidenfrost, who described it in A Tract About Some Qualities of Common Water.
• When the temperature exceeds the Leidenfrost point, the Leidenfrost effect appears.
• The Leidenfrost effect can be seen as drops of water are sprinkled onto a pan at various times as it heats up.
• Since the Leidenfrost phenomenon is a special case of film boiling, the Leidenfrost temperature is related to the minimum film boiling temperature via a relation which factors in the properties of the solid being used.

Source material: Wikipedia - "Leidenfrost effect". Adapted and summarized for DiscoverScroll. Original contributors are credited through the linked Wikipedia article. Read original on Wikipedia. CC BY-SA 4.0. Changes were made from the original.