- cross-posted to:
- news@lemmy.world
- green@lemmy.ml
- cross-posted to:
- news@lemmy.world
- green@lemmy.ml
Incandescent light bulbs are officially banned in the U.S.::America’s ban on incandescent light bulbs, 16 years in the making, is finally a reality. Well, mostly.
Specialty bulbs are still produced but even those are shrinking.
I recently bought a very low power/low lumen LED light bulb and it was rated for refrigerator and other low temperature use.
Hoven lamps will eventually suffer the same fate.
Incandescent oven bulbs will probably not be replaced, simply because there is no reason for it. The “wasted” energy from an incandescent bulb is expelled as heat, and extra heat in an oven is not a problem. You can describe the bulb in an oven as a tiny heater that just happens to give off a bit of light.
In fact, I use my oven as a proofing chamber for bread making in the winter. Turn on the oven light and leave your dough in there to proof, keeps it at a nice ~25 C.
I would recommend you to buy a dedicated proofer. It provides not only accurate temperature control, but also humidity control. It’s the best investment if you’re serious about bread making.
I tend not to collect single purpose devices as they take up too much space in my limited storage, and a warm cabinet made by my oven light is good enough for some homemade sourdough which we make about once a week.
Well, my proofer is not a single use device. It allows me to ferment multitude of foods, slow cook things and also works as a sous vide. But yeah, if you bake just for fun and not very serious about it, then you don’t need it.
Is it just like a temp controlled cabinet?
Kind of I guess - https://brodandtaylor.com/collections/fermentation-culturing/products/folding-proofer-slow-cooker
Oh I see, thanks! I was thinking of my buddy who uses a climate controlled cabinet (kinda homemade) to store food for curing and fermenting.