I am not fully sure what makes it taste better, but I have a few speculations. First the bowl is deeper so it's supposed to have a larger surface area of heated walls touching the herb. The second idea, and I assume where most of the improvement is coming from is their lip sensing technology, and difference in measuring the heat/temp. Here is a quote I was relayed from the CMO:
"“We redesigned the PAX 2 to have both the lip-sensing, and a new heating algorithm that adjusts temperature dynamically based on how you use it. We also focused the temp algorithm on the materials themselves, rather than the oven temp, to make sure the draw was consistent from first to last.”"
Lastly, it also has a 4th temperature setting, which I definitely think goes warmer than the old max temp on the Pax1. (They have not listed temps yet, but I speculate its at least 420f.)
Since they have not listed the temperatures on the Pax2, I attempted to measure the temps with my infrared thermometer:
In the end, I had problems. I used the generic stainless steel emissivity of .59, which is probably not correct. I also had a hard time finding a consistent spot to measure the heat. Measuring the bottom of the oven was inconsistent (I left the screen in, which was probably a mistake) I ended up measuring the side of the oven, directly in the middle.
These are the results I ended up with:
Temp 1 - 210F
Temp 2 - 245F
Temp 3 - 280F
Temp 4 - 315F
Now this is clearly wrong, but the interesting part was they all came out EXACTLY 35F apart from each other. So at least it was precise, even if it wasn't accurate.
If you add 110F too each number, that would be my guess as to the actual temps.