If I had to redo my kitchen lights, I’d skip the vintage-style LEDs for the main area. Here’s why:
- Tried them in my dining nook—looked cool, but like you said,
. That’s exactly what happened.“the ‘vintage’ ones can be a bit dimmer than you’d expect”
- For actual cooking or cleaning, I need more brightness. Ended up swapping back to regular LEDs over the counters.
- They’re great for mood lighting, but not practical as the only source.
If you’re on a budget, maybe mix them in with brighter bulbs. That’s what worked for me.
I ran into the same thing with the vintage-style bulbs. They looked great in the fixture, but as you put it,
. I underestimated just how much that would matter for food prep. Ended up layering in some under-cabinet LEDs for task lighting. It’s a bit of a patchwork, but honestly, having zones of light makes a big difference. The moodier bulbs are fine for late-night snacks, but I wouldn’t rely on them for chopping veggies.“the ‘vintage’ ones can be a bit dimmer than you’d expect”
I totally get that—those vintage bulbs look killer, but man, they just don't cut it for actual work. I did the same thing in my last place: cool Edison bulbs over the island, then realized I was basically prepping dinner in the dark. Ended up slapping some LED strips under the cabinets too. Do you find the color temps clash at all? I always wonder if mixing warm and cool light messes with the vibe or if it's just me overthinking it...
Yeah, I’ve totally run into that too. Those Edison bulbs are all style, no substance when it comes to actually seeing what you’re doing. I did the same thing—loved the look, hated the shadows. Ended up with LEDs under the cabinets just like you.
About the color temps, I get what you mean.
It’s not just you. Mixing warm and cool can definitely feel weird sometimes, especially if one’s super yellow and the other’s almost blue. I try to keep everything in the 2700K-3000K range so it all feels cozy but still bright enough to see what I’m chopping up.“Do you find the color temps clash at all? I always wonder if mixing warm and cool light messes with the vibe or if it's just me overthinking it...”
One trick I found is using dimmable LEDs for both—lets you tweak things depending on if you’re cooking or just hanging out. But honestly, sometimes a little contrast looks kinda cool, especially at night. It’s easy to overthink it though... most guests never notice unless you point it out.
Totally get that—Edison bulbs are like the skinny jeans of kitchen lighting: they look great but aren’t always practical. I’m with you on the 2700K-3000K sweet spot, though I’ll admit, I once installed a “daylight” bulb (5000K) over an island and it felt like prepping dinner under a dentist’s lamp. Not my finest moment.
Curious—do you ever mess around with smart bulbs for color changing, or do you think that’s just a gimmick? I’ve had clients swear by them for setting the mood, but personally, I just want to see my food without feeling like I’m in a nightclub...