Boiling is a complex phenomenon, as it is affected by many variables. Here, we investigate how changing equilibrium contact angle \(\phi \) , surface tension \(\sigma \) and heat flux q influences bubble departure radius \(r_{d}\) and bubble departure time \(t_{d}\) . In this work, we have studied the nucleation and growth of a single bubble in a pool of saturated liquid in contact with a flat plate acting as a heat source. We have used a Volume of Fluid (VOF) method to numerically model the two-phase fluid system. A wedge-shaped domain has been used to take advantage of symmetry to reduce the size of the domain. Adaptive meshing has been applied to this domain in order to obtain highly accurate results with minimum computational cost. The results indicate that as equilibrium contact angle increases, so do the bubble departure radius and bubble departure time. Likewise, it is found that an increase in surface tension leads to an increase in both bubble departure radius and bubble departure time. As heat flux increases, bubble departure radius does not change significantly, while the bubble departure time decreases. The results presented here can be used to optimize variables to allow for maximum enhancement of heat transfer.