Can I let my dough rise by heating up the oven and turning it off.

I have done this occasionally---turn oven on to 175, turn oven off when it reaches this temp. then put in dough to rise-- make sure to take out top rack or else your bread may rise up into it--ask me how I know!!! Set the timer-it rises faster than on the counter.

I have an electric stove and what I've done is turn the light on first thing before I start the dough. By the time I'm ready to let the dough rise its getting warm and I leave the light on the whole time. Works for me. Good luck!

Forgot about this one- most microwaves have a small air space and good insulation- if you put it in the microwave with a glass of hot water (on the side) it will stay warm for quite a while. Just make sure not to turn on the microwave.

When I made challah and had a time crunch I would do this (although I have a gas range). I have a very low heat setting; I would turn it briefly to that and then allow it time to cool to barely warm. It worked fine for challah, which is sweet, eggy and rich; I never had a problem. Might be a different story for a more complex, dense bread or for an electric element.

My grandmother used to let her dough rise in the guest room with a blanket on top.

It will still rise in a cool kitchen. I actually prefer breads that have a slower rise. Hopefully you aren't in a time crunch.

Agree, it's doable but risky. You might find a warmer spot in a bedroom, laundry room etc., but avoid full sun. My kitchen is usually pretty cool in the winter, and I use a seedling heating mat, available at nurseries or, if you dare, through Amazon- it puts out an even, gentle heat perfect for yeast doughs.

Room temperature is usally fine, unless you have a very cold and drafty indoors. Even so, the dough will rise, albeit a little slower.
The pilot light was used to give the dough a little boost of warmth, get it started
With an electric oven, i would worry about too much heat killing the yeast and starring the baking process before the dough was risen.