B Why did the water drops bounce instead of vaporizing on the hot cooker?

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Water droplets on a hot cooker surface bounce instead of vaporizing immediately due to the pressure of vapor formation beneath them. This vapor creates a cushion that prevents direct contact with the hot surface, allowing the droplets to move frictionlessly. The phenomenon is influenced by the temperature of the cooker and the properties of water vapor. Eventually, the droplets vaporize completely after a period of bouncing. Understanding this behavior can provide insights into heat transfer and phase change dynamics.
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After completing an experiment observing a glass of water on a switched-on cooker with an infrared camera, some water drops accidentally landed on the surface of the hot cooker and started to bounce from one point to another until they finally vaporized. I wonder why the drops instead of vaporizing at the same time they came in touch with the hot surface, they just kept bouncing from it. Does it have something to do with the water vapour preventing the drops to vaporize instantly? Thank you for your answers!
 
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The pressure of the vapor formation on the bottom surface of the drops prevents them from contacting the surface of the cooker - causing them to move quite frictionlessly on the metal surface for some time before evaporating completely.
 
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