Steve1 said:
The "quality" of a light from a lightbulb is it's CRI.
Halogens have a CRI of 100. You can't beat that. You would save energy with LED bulbs, but the quality of light would suffer a bit. So it rather depends on your priorities.
The bulbs mentioned above have a CRI of 90, which is very good. 80 or less is poor.
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That is color accuracy. That is not the quality I was referencing. The CRI only measures how accurately it renders colors.
For instance, incandescent bulbs, in main, are about 2700 degrees K. Bright sun is about 5,500K. Halogens are about 3,200 - 3,400 K.
Fluorescents are missing bands of colors, except for some very expensive color balanced bulbs. Conventional fluorescents cannot be made to photograph colors accurately because of those missing bands of colors.
Photographers generally refer to the “quality of light” as referencing the softness of illumination or the harshness.
For portraits, most photographers like large soft boxes which, since they are fairly close to the subject, make a light source that envelopes the subject and provides excellent contouring.
But for food photography, color accuracy reigns king. They generally like “hot” spotlights that accent the foods. Soft lighting makes food look dull as a rule.
And then there is the ring light. First brought into prominence by Nikon with their Medical Nikor, which was designed to photograph “gross specimens” (autopsy organs, etc.).
And was used in extreme for the movies “Village of the Damned” to create those extraterestial catchlights in the children’s eyes. No digital effects back then.