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The effect of equilibrium contact angle on dynamics of dry spot spreading at disruption of a horizontal water layer heated locally from the substrate was studied using the high-speed Schlieren technique. Different methods of working surface processing were applied; this allowed variations of the equilibrium contact angle from 27±6° to 74±9° without a change in thermal properties of the system. It is found out that substrate wettability significantly affects the propagation velocity of dry spot and its final size. It is also found out that the velocity of contact line propagation is higher in the areas of substrate with a higher temperature

The Effect of Contact Angle on Dynamics of Dry Spots Spreading in a Horizontal Layer of Liquid at Local Heating