Temperature can make a big difference. In my house right now the air temp is around 65F depending on the room or area, which is pretty low for sourdough. I leave my starter on the counter and it rises slowly.
I am fortunate to have an oven which can go down to 85-90F, at this temp the difference in activity is very noticeable, I would say it is 3 or 4 times as active, and I can easily get the starter to double in a few hours.
Other factors that make a difference are the quality and type of water, chlorine and other additives can inhibit activity, also the freshness and type of flour, etc.