An experimental process of liquid drops impingement on heated surfaces was observed using a high-speed digital camera

for which characteristics of boiling phenomena with different fluids were analyzed

and formation mechanisms of the central jet and pagoda-like bubbles were also discussed. At the surface temperature above the Leidenfrost point when the water drops impingement on the surfaces

a phenomenon of explosive boiling occurred

while that of the central jet happened for the drops of sodium chloride solution due to bubble entrainment with dramatic nucleation

and that of alcohol drops rebound entirely appeared. Otherwise

at the surface temperature below the Leidenfrost point

bubbly boiling was observed

for which different from hemispherical bubbles

pagoda-like bubbles appeared at the thicker film region. Moreover

the maximum spreading factor during drop rebound on heated surfaces was investigated quantitatively

which only can be influenced by the Weber number. Compared with the literatures

the empirical correlation of the spreading factor in this study can well predict the drop spreading scale on heated surfaces.