The rate at which bubbles are generated and released from the surface are important parameters to delay the critical heat flux (CHF) and to increase the heat transfer coefficient (HTC), which depend on the thermo-physical properties of the liquid and surface material, on the dynamics of wettability and on the surface micro-geometry.

Both the advancing and the receding contact angles play an important role: highly wetting fluids produce less nucleation sites and facilitate the subsequent rewetting of the dry surface as bubbles lift off the boiling surface, while promoting evaporation during bubble growing, as the vapour pushes liquid away to create a larger dry patch.

The dynamics and thermal transport along the triple contact line solid-liquid-vapor at the leading edge of the liquid film is, therefore, of particular importance as it drives the entire boiling process.

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