I've heard talk that incandescent light bulbs will be discontinued in a few years.  They're inefficient in that much of the energy they use is given off in heat rather than just light.

We bakers have been taking advantage of this inefficiency for years.  When our gas ovens had pilot lights, we took advantage of that inefficiency.  So what's going to happen when I can no longer count on my oven light for proofing?  Homemade proofing boxes usually use incandescent lights.  Is there an alternative in the wings?  Will I have to heat my oven for a couple minutes and repeat when it cools off?

This will play havoc with my buttermilk culturing, too, as it would with my yogurt making if I didn't have an incubator for that.

Rosalie