Buying a light bulb can be as simple or complex as you. My roommate and I, who spend an excessive amount of money at the nearby corner store (because it is right there!), tend to suffer through the bulbs they have in stock – more often they are not smooth white 60-Watt incandescent. I realize I should be ashamed.
But in our main room or living room, where there are 4 – 5 lamps that illuminate an evil space larger than a dog house, these Hazy bulbs create a warm blanket of layered light that we love at night. In the kitchen, nevertheless, where we try to use them instead of our fluorescent ceiling accessory, they fail in the kitchen, pour, which you really need to be able to see.
What every kitchen needs, whether it’s a sharp knife or a mixing bowl, is a great light. Of course, a large window, where natural light filters are perfectly clear during the day, helps a little, but the kitchen dinner (except a few steps), is a task at night. And as much as I did like to report that you can light up an entire kitchen with vintage-inspired sepia or milky incandescent lamps, you shouldn’t.
Battery lighting specialists Plus bulbs -specifically Jori Gohsman, one of its senior managers – were kind enough to straighten me out: This is the kind of lamps are good for your kitchen, and how to get a lot of Warm vibrations while still illuminating Vertical. I won’t be offended if you jump to the end of your suggestions, but what follows is how we got there.
The main thing you need to know is that Kelvin is actually more important than power when it comes to selecting a lamp; This is what will tell you the color temperature of your bulb on a cool spectrum (indicated by a larger Kelvin) to heat (lower Kelvin).
Cooler bulbs are easier to see, so that’s what you want to rely on in the kitchen, while the hottest light bulbs give off that cozy, casual Vibe that makes the lounges and restaurants so welcoming. In addition to affecting visibility, the color of a light bulb can also change the dynamics of space just like any other decoration element.
These are the different options you can buy, starting with the most kitchen-friendly ones:
Daylight (5000K): With white light, almost bluish, daylight lamps are meant to “look like noon in a cloudless day” (I’m thinking that’s what my fluorescent should be). Instead of using them everywhere in a kitchen, spring for them as accents where you do food preparation or read recipes, for example. (Reading, Jori tells me, it has actually been shown to be easier daylight bulbs than any other.) As for the style, they will make pop decorations of fresh colors but mud any orange decoration.
Cool white (4100k): A large, laborious light bulb for your kitchen and bathrooms (or for any room where the décor is blue or green instead of reddish), fresh whites are crisp without feeling too much so.
And at another end of the spectrum, the best for rooms where knife work is not necessary is the hottest options:
Soft white (2700 – 3000K): This is what the classic glow emits: a delicate, yellowish, familiar light that is warmer than a fresh white lamp would come off. It will remove the reds and oranges in its decoration, so relegate them to rooms that are not too blue.
Warm white (2400k): The hottest color temperature, warm white bulbs close to the candlelight than a light bulb at all. They are all ambiance, so they do their best work in the living room, dining room, and bedroom.
Types of light bulbs
I’m sure many of you have frozen in your seats when I mentioned the traditional glowing ones, which are known not only for their warmth (2700K) but for being known pig energy (they put more heat than light, according to the National Geographic!). There are, fortunately, more energy-efficient and more lasting alternatives:
Halogens, which are ready exclusively in a relatively hot 3000K, show a true 100% color, something that a jeweler, for example, could import, and are inexpensive. But now they are considered old technology, and they will actually disappear as they warm up.
THE CTLs, which can be spiral-shaped as the one shown below, are basically mini-fluorescents, which means that they may take some time to “warm “. !) and are available in any color temperature, contain a small amount of mercury, so if you break one, the extensive cleaning required makes them less than convenient.
The LEDs, which were initially known for their highest price, have the lowest energy cost and are available in increasingly accessible and flexible technology. You can choose between directional, Semi-directions or omnidirectional styles, the latter being the most diffuse, the best for lamps and directional is the best for the projector, and almost any color temperature. Hot new LEDs ( About 2400k) would be great for a darker chandelier or lighting, and you can even find vintage-inspired Edison (2000k) versions if you hope to add an (efficient) environment to a living room.
But with so many ups and downs of each, the style of the bulb you choose is a personal (or even political) choice as much as aesthetic.
Adding the Environment
So, let’s say you’re adapting a kitchen with cool white light (via fluorescent, CFC or LED), which will give you good visibility across space. You can add some daylight lamps, through directional LEDs, perhaps, to illuminate your workstations.
But what if sometimes you want to be capable to set the mood in your kitchen?
I asked Jori if creating layers of decorative lamps, with its warm amber glow, in a space that is already equipped with fresh whites and Daylights (like a kitchen) would be a good idea. “You can get away with both,” she said, and I was encouraged!—, but I recommended instead of installing a dimmer for greater control over the brightness, or even opting for color-changing LEDs so you can control the temperature (such as the attenuates, will cool from 3,000 to 2,200 Kelvin).
So the small lamp with a soft white lightbulb in my kitchen, which emits a soothing yellow light that we just can’t see near? You can stay! Because it’s good when we are not using the kitchen as a kitchen. But as soon as I start cooking, it goes out and the overhead continues, because I like the idea of keeping all my fingers intact.