cx714
Unregulated Tendencies
As Stray Fox mentioned, the bowl is suspended in the chamber, which means the main heat it (and the clicker disk) receives is from the surrounding air plus whatever gets conducted across the screw threads. I recall John mentioning something about the threads decreasing conduction but can’t say for sure.In both cases the temperature of the bowl (which surrounds the herb - the edge of the steak per se) is what relates to the clicking,, not the herb directly itself.
My point is that practically it makes no difference. Not to mention if the anvil is convection, the bowl temperature isn't as important as the "edge of the steak" temperature, as it's the "edge of the steak" section of the battery which is heating the incoming air to vaporization temperature.
I'm not surprised if folks are finding the anvil's heating more consistent, but I'd wager that's a result of the copper eliminating the spinning, thus reducing a major variable - not the clicker.
Since the air is what heats your load, theoretically it is more accurate, even if some torch heat does get conducted to the clicker. I’ll let you know when mine clears Customs.