Leidenfrost Effect is when a liquid undergoes rapid vaporization on its bottom surface resulting in a vapor layer that allows it to float on the heated surface, preventing it from boiling away rapidly. Any liquid can undergo Leidenfrost Effect provided there is a hot enough temperature in relation to the liquid’s boiling point (Liquid Nitrogen of boiling point -192°C undergoes Leidenfrost Effect immediately on room temperature).

If you are ever interested in this topic, you can have a look at the references that was used during speech previously:

http://www.wiley.com/college/phy/halliday320005/pdf/leidenfrost_essay.pdf

http://www.popsci.com/diy/article/2010-08/cool-hand-theo

https://www.teachengineering.org/view_lesson.php?url=collection/duk_/lessons/duk_surfacetensionunit_lessons/duk_surfacetensionunit_less4.xml

http://materialscience.uoregon.edu/undergrad/ucore/ucore08Gordonpstr.pdf

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