A previous paper to NATAS in 1992 discussed the importance of more precise temperature measurement and control in quantitative thermoanalytical techniques. In particular, the locations of the temperature measurement and temperature control sensors are critical. These can have a significant effect on the determination of the beginning and ending of reactions and subsequent evaluation of relevant quantitative parameters. Experiments have been carried out on the dehydration of calcium oxalate using a thermobalance utilizing an infrared gold image furnace with the measurement and control temperature sensors. These are disposed in the three different configurations that are used in thermoanalytical techniques. Significant differences have been found between the three methods. These illustrate that using one temperature sensor for both temperature measurement and for temperature control purposes provides the most relevant data for use in further analysis of reaction kinetics, etc.