Burned $60 on a fancy sourdough proofing box, total waste for my kitchen

Last month I grabbed one of those electric proofing boxes thinking my loaves would finally get that bakery crumb. Turned out my drafty apartment corner with a wet towel works just as fine, and the box took up half my counter for three weeks before I sold it on Facebook Marketplace for $15. The temperature control kept swinging too, so my dough overproofed twice and came out flat as a pancake. Is anyone else just using their oven with the light on, or did I miss the magic trick with these things?

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