The Leidenfrost effect is a physical phenomenon in which a liquid, near a surface much warmer than the boiling point of a liquid, produces a layer of insulating vapor that prevents the liquid from evaporating rapidly. Because of this ”repulsive force”, the droplet floats above the surface, instead of making physical contact with the hot surface. This levitation generally has two consequences. First, a vapor layer that prevents contact between the liquid and the heated surface provides a higher degree of thermal insulation, which extends the life of the fluids. Secondly, the friction between the droplet and the heated surface does not exist at all and this gives the droplet extreme mobility. In this thesis, we have researched an apperarance of the Leidenfrost effect in water droplets, glycerin, alcohol, and acetone. The Leidenfrost effect on the water droplet was observed at a temperature above 217 degrees Celsius, and with the help of the remaining measurements we numerically determined the thickness of the insulating vapor layer of the water droplet and it was 1,44µm. We also observed the Leidenfrost effect in glycerin, alcohol and acetone, and concluded that the effect occurred at least 60 degrees Celsius above the boiling point of liquids, while at lower temperatures the droplets were very unstable and evaporated rapidly.