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Cove light – indirect lighting recessed into the ceiling in a long box against a wall. Troffer – recessed fluorescent light fixtures, usually rectangular in shape to fit into a drop ceiling grid. Chandeliers in the Bibliothèque Mazarine (Paris) Surface-mounted light – the finished housing is exposed, not flush with the surface.
Cove lighting of the Sala Vicarial in the Monasterio del Escorial, San Lorenzo de El Escorial, Spain. Cove lighting is a form of indirect lighting built into ledges, recesses, or valances in a ceiling or high on the walls of a room. It directs light up towards the ceiling and down adjacent walls. [1]
When installed it appears to have light shining from a hole in the ceiling, concentrating the light in a downward direction as a broad floodlight or narrow spotlight. Different types of recessed lighting in a warehouse "Pot light" or "canister light" implies the hole is circular and the lighting fixture is cylindrical, like a pot or canister.
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An LED strip, tape, or ribbon light is a flexible circuit board populated by surface-mount light-emitting diodes (SMD LEDs) and other components that usually comes with an adhesive backing. Traditionally, strip lights had been used solely in accent lighting, backlighting, task lighting, and decorative lighting applications, such as cove lighting .
The light shelf projects beyond the shadow created by the eave and reflects sunlight upward to illuminate the ceiling. This reflected light can contain little heat content and the reflective illumination from the ceiling will typically reduce deep shadows, reducing the need for general illumination. [29]
Track lighting is a method of lighting where light fixtures are attached anywhere on a continuous track device which contains electrical conductors. [1] [2] This is in contrast to directly routing electrical wiring to individual light positions. Tracks can either be mounted to ceilings or walls, lengthwise down beams, or across rafters or joists.
"The slow cooker, a countertop electrical appliance, cooks foods slowly at a low temperature—generally between 170° and 280° F. The low heat helps less expensive, leaner cuts of meat become ...