Boiling is one of the most widely used methods of heat transfer, due to its high effectiveness. Because of its complexity and a high number of influential parameters the experiments conducted under microgravity conditions are favorable, as the influence of gravity can be almost completely negated. As a result, the influence of other parameters can be studied. This paper describes the boiling experiments that were conducted on the International Space Station under the patronage of the European Space Agency. Conversion of raw data and image processing is presented. Three different boiling configurations in microgravity are described and analyzed, namely nucleate boiling with natural convection without shear flow, nucleate boiling in the presence of shear flow and nucleate boiling in the presence of an electric field. The influence of experimental parameters on bubble growth dynamics and the effects of image processing is discussed. Results are explained and compared to already existing data on boiling in microgravity. Measurement repeatability is also given.