Recent advances on thermocapillary flows and interfacial conditions during the evaporation of liquids.

Thermocapillary convection has a very different history for water than for other liquids. For water, several studies have pointed to the lack of evidence supporting the existence of thermocapillary (or Marangoni) convection. Other studies have given clear evidence of its existence and of the role it plays during steady-state water evaporation. We examine both sets of data and suggest a reason for the difference in the interpretation of the experimental data. For organic liquids, the evidence of thermocapillary convection has been clearly documented, but the issues are the type of flow that it generates during steady-state evaporation. We review the measurements and show that the flow field of the evaporating liquid is strongly affected by the presence of the thermocapillary convection. When the results obtained from both water and organic liquids are compared, they give further insight into the nature of thermocapillary convection.