Editing Leidenfrost effect (section)

{{short description|Physical phenomenon}}
[[File:Leidenfrost droplet.svg|thumb|Leidenfrost droplet]]
[[File:18. Лајденфростов ефект.webm|thumb|Demonstration of the Leidenfrost effect]]
[[File:Leidenfrost effect of a single drop of water.jpg|thumb|Leidenfrost effect of a single drop of water]]
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. Because of this repulsive force, a droplet hovers over the surface, rather than making physical contact with it. The effect is named after the German doctor [[Johann Gottlob Leidenfrost]], who described it in ''A Tract About Some Qualities of Common Water''.<ref>{{cite journal |last1=Leidenfrost |first1=Johann Gottlob |last2=Bell |first2=Kenneth J. |title=On the fixation of water in diverse fire |journal=International Journal of Heat and Mass Transfer |date=November 1966 |volume=9 |issue=11 |pages=1153–1166 |doi=10.1016/0017-9310(66)90111-6 |translator-first=Carolyn |translator-last=Wares}}</ref>

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 {{convert|193|C|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.