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.