I like to put my starter in the oven with the light turned on in the winter. Sometimes with the door cracked open depending on how hot the bulb gets

I use the Brod & Taylor proofing cabinet (which is also a slow cooker) for my starter and the dough. I find that getting rid of the temperature variable really helps me a lot. When temperature is consistent you can more easily get a feel for how active the starter is. Otherwise it could always be slower or more active or the temperature just lower or higher.

Well it's more often too warm than too cold here, so what I use to keep the starter stable is the refrigerator; the house is a proofing box so when I'm reviving it, the countertop. But 5 years after we moved in here, I realized my oven has a PROOF setting. Which seems to simply turn the light on, lol.