The　microcavity　setting　promotes　bubble　nucleation,　and　the　presence　of　an　electric　field　enables　bubble　detachment.　In　this　study,　the　synergistic　effect　of　electric　field　and　microcavity　in　improved　flow　boiling　heat　transfer　was　analyzed　based　on　the　pseudopotential　lattice　Boltzmann　method.　The　investigation　was　focused　on　the　influence　of　wall　superheat,　Reynolds　(Re)　number,　electric　field　intensity,　liquid　subcooling,　and　gravitational　acceleration　on　the　flow　boiling　performance　under　two　forms　of　electric　field　distributions　for　uniform　conducting　microcavity　surface　(MC–UCS)　and　conducting–insulating　microcavity　surface　(MC–CIS).　Compared　with　the　MC–UCS,　the　MC–CIS　maintained　a　stable　wetting　state　in　the　microcavity　through　inhibition　of　sliding　and　merging　of　bubbles.　The　increase　in　electric　field　intensity　and　Re　number　improved　convective　heat　transfer　in　the　microcavity　but　at　the　expense　of　a　larger　frictional　pressure　drop.　The　boiling　phenomenon　on　the　microcavity　surface　weakened　with　the　increase　in　liquid　subcooling,　which　caused　difficulty　for　the　electric　field　to　improve　the　heat　transfer　performance　by　improving　bubble　behavior.　Electrical　force　can　replace　buoyancy　force　to　perturb　the　vapor–liquid　interface　under　low　gravitational　acceleration.　This　condition　allows　the　fluid　shear　force　to　drive　bubbles　away　from　the　microcavity　surface　quickly.　The　results　can　provide　theoretical　and　technical　guidance　for　the　realization　of　the　enhanced　synergistic　heat　transfer　between　electric　fields　and　microstructures.　©　2024　Elsevier　Ltd