That sounds like an interesting idea, but I've always (well, the 3 or 4 times I've done it) started ginger just by putting it somewhere out of the way. Usually I've tried to put it somewhere darkish, we happen to have a cupboard above the fridge, so that's about ideal. I also just left it out in the spare room.

Point being - no particular attention to temperature (or humidity - the "root" itself has a lot of moisture, so I never put it in a bag or anything). Warmish and darkish was enough for me to get good results.

I will say that you have to be careful about picking a nice fresh root. It's pretty to see if the ones your grocery store is selling have seen better days. I find that if they look overly wet or yellow, it's a good indication they've been frozen. If they're wrinkled they've been dried out too much and/or are old. If they have any moldy bits, I wouldn't bother with them.