In this study, the effect of surfactants and liquid temperature on boiling regime transitions of high-temperature rod during quenching was examined using inverse heat transfer analysis. Liquid pools of the aqueous sodium dodecyl sulfate (SDS) and Triton X-100 solutions were used with pure water. In the present experimental range, the critical heat flux (CHF) and minimum film boiling (MFB) point for all test fluids increased as the liquid temperature decreased. On the other hand, the SDS and Triton X-100 surfactants suppressed the CHF and MFB point, which might be due to the enhancement of vapor film stability caused by reduced surface tension. Some previous experimental studies have reported that the surfactants enhance the boiling regime transitions, but their results seem to be contradictory to the present ones. Considering the present study with the previous works, the surfactants seem to have different effect on boiling phenomena depending on the boiling regime. In other words, in the aqueous surfactant solution, the boiling regime transition points seem to be markedly influenced by a path of boiling regime. In addition, boiling mode diagrams were presented for pure water and aqueous surfactant solutions.