We explore the Leidenfrost effect—the droplets that skate on a hot pan and the surprising physics that follows. From inverse Leidenfrost and reactive variants to real-world applications in mass spectrometry and frictionless heat engines, we connect kitchen science to frontier technology and reveal why heat can sometimes slow the boil instead of speed it up.

Note:  This podcast was AI-generated, and sometimes AI can make mistakes.  Please double-check any critical information.

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