Line tension has a significant influence on contact angle during boiling at normal gravity, but previous studies conducted at reduced gravity levels have not considered this parameter. Models were developed to study the validity of neglecting line tension and to examine the influence of contact angle on heat transfer in reduced gravity. It was shown that, although line tension may have an effect at normal gravity, line tension effects are insignificant in reduced gravity. A more non-wetting liquid on a solid surface has significantly increased heat transfer from the surface to a bubble due to a larger departure radius.