Any experience with these?
Our new kitchen will have 6 recessed cans that normally accomodate standard
incandescent floodlight bulbs. For the sake of electrical consumption and
heat output, I'd like to use CF floodlight bulbs, but have not used them
Other advantages? Disadvantages?
Wayne Boatwright *¿*
On 6/18/2005 12:26 AM or thereabouts, Wayne Boatwright appears, somewhat
unbelievably, to have opined:
I have them in my kitchen. The heat output is noticeably lower than the
incandescents. Electrical consumption is rather substantially lower as
well, but we're not talking about a huge savings here. Maybe a couple of
bucks a year. If you decide to use these you will want to experiment
with different brands as the quality of light is rather variable. I have
settled on the GE as offering the color temperature that suits my taste
best, but your mileage may vary.
Good light, but may be a little odd color for food prep. Most offer
good light however. They are not as bad as many of the older lights. I
tend to mix some incandescent along with the cfs in the bath and kitchen.
You might try using all cf and see how you like the color.
Much less energy usage and less heat. Good even light and long life.
You make a good point about the slow start, some are, or at least were.
All of them I have bought recently have been fast starters. They also have
had good color qualities. In fact they color is so good I chose them (mixed
with some incandescent) for my bathroom light because of the quality.
On Sat 18 Jun 2005 05:19:13a, Alan wrote in alt.home.repair:
I can't speak for the flood lamp configuration, but more recent CF bulbs
I've bought have virtually instant start. The flood lamp configuration
doesn't look any different than any other flood lamp, and there are now a
variety of color temperatures available that might eliminate the color
Wayne Boatwright *¿*
Shop around. There are different types of cf lights. Some are instant-on
other will take a couple seconds to turn on. They are available in
different temperatures (degrees Kelvin, which makes the color of light
displayed) depending on what they will be used for. They generate less heat
and last several times longer. You will SAVE MONEY as they will more than
pay for themselves over the life of the bulb in energy saved.
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and a CRI (Color Rendition Index).
For most kitchens, if you like to see the real color of the raw red
meat you are cooking and make it appealing, you would pick a lower
color temperature lamp (2500-3500 K) which emphasized the red light
and the highest CRI you can find. The same applies to regular linear
fluorescents although, these are easier to get. GE clearly labels one
of their lines "for kitchens and bathrooms".
5000 K daylight lamps are used for photography and are bluish in
color. Generally these would not be appropriate for a kitchen unless
you are going for some unique architectural lighting scheme.
The highest color temperature CF lamps I could find in regular stock
are 6500 K which are extremely blue. I use them outdoors because they
You need to get a remote switch that is designed for fluorescents. These
types of switches require a neutral connection at the switch. If you don't
have a neutral at the switchbox, they will not work.
The remote switch will work if you have at least one incandescent bulb that
is controlled by the switch, so if you use a mixture of incandescent and
fluorescent bulbs as suggested by Joseph Meehan, a standard remote switch
will work. This setup works because a standard (2 wire) remote switch
requires a trickle current on the circuit. That trickle current can pass
through an incandescent bulb, but not through a CF, but since the lights in
the circuit are wired in parallel, a single incandescent bulb in the
circuit will provide that trickle current.
Lastly note that CF floods are often somewhat longer than incandescent
floods and may stick out from the can.
"Pat" < email@example.com> wrote in message
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