Spent $85 on a proofing box and my loaves finally stopped coming out flat

I bake in a cold kitchen in Portland and my dough never rose right until I got a cheap folding proofing box with a temp dial. Two rises at 78 degrees and the crumb is open the way I wanted, but now I'm wondering if I just wasted money on a plastic box when a bowl in the oven with the light on would've done the same thing. Has anyone compared the two and actually noticed a difference?

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