Study: Leidenfrost effect occurs in all three water phases: Solid, liquid, and vapor

Slow-motion video of boiling ice, a research project of the Nature-Inspired Fluids and Interfaces Lab at Virginia Tech.

Dash a few drops of water onto a very hot, sizzling skillet and they'll levitate, sliding around the pan with wild abandon. Physicists at Virginia Tech have discovered that this can also be achieved by placing a thin, flat disk of ice on a heated aluminum surface, according to a new paper published in the journal Physical Review Fluids. The catch: there's a much higher critical temperature that must be achieved before the ice disk will levitate.

As we've reported previously, in 1756, a German scientist named Johann Gottlob Leidenfrost reported his observation of the unusual phenomenon. Normally, he noted, water splashed onto a very hot pan sizzles and evaporates very quickly. But if the pan's temperature is well above water's boiling point, "gleaming drops resembling quicksilver" will form and will skitter across the surface. It's called the "Leidenfrost effect" in his honor.

In the ensuing 250 years, physicists came up with a viable explanation for why this occurs. If the surface is at least 400 degrees Fahrenheit (well above the boiling point of water), cushions of water vapor, or steam, form underneath them, keeping them levitated. The Leidenfrost effect also works with other liquids, including oils and alcohol, but the temperature at which it manifests will be different.

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