A numerical study of heat transfer to acetone/isopropanol mixtures boiling on a finned surface was performed using a finite-difference technique. Heat transfer surface temperature, liquid composition, fin geometry, and fin thermal conductivity have been varied to investigate the influence of these parameters on fin-average heat transfer coefficients and on the amount of heat transferred by the finned surface The results indicate that the significant degradation of heat transfer that is found for boiling of mixtures on plain surfaces can be reduced by using finned heat transfer surfaces.