Hello! I'll tell you my 3 ways to cook it:
1. Remove the bacon from the refrigerator to heat it. When the cold bacon comes into contact with a hot pan, you do not have time to warm up naturally, which allows the fat to separate from the meat and cook the bacon. Remove the strips from the refrigerator 5 to 6 minutes before you start cooking. Bacon is cooked better when you start cooking in a cold pan, so do not pre-heat anything. Place it on medium low heat and let the oil start to slowly rise
2. Start by preheating the oven to (400 ° F). Most restaurants cook the bacon in an oven, as it is easier to clean, leaves the stove free and, most importantly, allows you to cook a lot of bacon very quickly. It only takes 10 to 12 minutes and you can easily make 1 pound at a time. Remove the bacon from the refrigerator to start heating it as you work. Make sure you have a grid in the middle of the oven with plenty of space above it. Do not wait for the oven to warm up completely. Bacon actually cooks better when its temperature rises slowly from room temperature, so put it in the oven when you can and let it start cooking
3. Cure your own bacon Place 2.5 pounds of bacon in a bag with 2 1/2 tablespoons of salt, 1/2 cup of sugar (white, blonde, maple syrup, molasses, etc.), 1 teaspoon of Black pepper and a pinch of the condiments you want (liquid smoke, garlic, paprika, fennel, mustard seeds, etc.). Cover the meat with the mixture. Let the meat soak in the refrigerator for 7 days, turning it over once a day. You should notice that the liquid accumulates in the bag. Rinse the meat and cook at 225 ° F for 90 minutes or until the internal temperature is 150 ° F. You can also smoke the meat on the grill at this temperature, usually 3 to 5 hours. Chill the meat and cut it into thin strips of bacon. Now you have a bacon that is ready to be cooked in the oven, the microwave or the pan until it is as crispy as you want.

Good luck

Brian - as you stated both come out great. I worked as chef for many years and tell you I have never seen sliced bacon cooked on the stove top. Couple reason : 1.) As you said, cleanup. 2.) Nobody has time to stand over and watch bacon melt away 3.) Time again - how many slices can you cook on top of the stove  ? You can do a pound at least in the oven. 

Finally if interested, try cooking in the stove but on a rack with a tray underneath. You will get the best of both world as the bacon will be crisper as its not poaching in its own fat plus the hot air circulates underneath so it cooks from all sides.  I also tell myself with it not sitting in the fat it might be slightly healthier.  I'm sure its not but it is what it is. 

Enjoy!

So I like soft bacon but don't make it anymore because of nitrates. But, I'm still in the game. I made some bacon Chucks lol.![Bacon Custom Converse.jpg](https://steemitimages.com/DQmThw6WSE1MUvZRSHYer9QUqtQMo8dDPHYaXBwWwPKQ5FB/Bacon%20Custom%20Converse.jpg)

I love made in carbon grill, but in case you could not do it would use your wife's method is more efficient 🥓🥓🥓😂😂😂
> **Upvoter & Followed**

Classically It’s a fry in a pan job but cooking under the grill is healthier, either way start from cold (ie put the bacon in a cold pan or under a cold grill) as it gets hotter more fat will render out and be better for you!

The easiest, least greasy way to cook it is to put it on a plate and put a paper towel over the top, then microwave on high for around five minutes. It gets a decent amount of crisp going on from the grease that collects in the bottom of the plate. That grease is then absorbed by the paper towel. If there is too much grease left, you can press another paper towel down on  the top and chuck it in the compost. This is the fastest and easiest way to delicious bacon.

I believe cooking it in the pan is the best because you can take pieces out that are done.  When I try it in the oven, it seems to be a mix of different stages.

I like my bacon perfectly cooked where it's not too crispy but not too soggy.

I do think that if you have company and need to cook a lot of bacon that the oven wins.

Joie Piggy Microwave Bacon Tray with Splatter Lid! Microwave and no mess! I can deal with kids with microwave does the work 👍

I love bacon just as well! 

Usually me and my husband buy thick cut applewood-smoked bacon and fry it in a large cast iron pan, it's almost a ritual haha.
The grease splatters are bad and I hate them so I think next time I cook bacon I'll try your wife's way. The less mess the better :).

Oven, hands down!

Preheat oven to 400 degrees. Cover a baking sheet with crinkled aluminum, lay the strips of bacon over that and cook for about 15-20 minutes. This makes clean up easy, and by crinkling the foil you allow the grease to pool away from the bacon!

Congrats on your steem dollars.

I always loved my bacon pan fried. There is just something fun pan frying them, not to mention I'm a traditionalist as well. Though using microwave once in a while is good if you are feeling a bit lazy to clean up the mess.

Ever since I read J. Kenji López-Alt's book "The Food Lab" I now cook the majority of my bacon in the oven, like in your photo. While I live alone, I'll often prepare bacon on the weekends to enjoy during the entire upcoming week, and that works best. Sometimes I'll go for the microwave (usually if I have an extra piece that doesn't fit on the tray!). I then save all the bacon grease and cook with it when it makes sense. 

You can always use a splatter guard when cooking it on the stove top :)

I think it depends on how you need the bacon. If I'm going to spice up the hamburger meat, I bake the bacon until it's browned to use its grase in the meat. And then, I cut it into little pieces and include it. Talking abaut meat, I invite you to see my Chilis with cheese and nachos recipe.

Nice post!
I am looking forward to your posts: D
I follow you.

It’s a pleasure to meet you.

thank for reviews. i love it

Haha! We have this debate at home pretty often. Honestly, I cannot decide which I prefer and will alternate between pan fried and baking sheet. The decision usually comes down to other factors, such as, is the frying pan clean, are the burners (we only have two) being used to other things, did I recently clean around the stove, how much time do I have to manage pan-fried, and the subjective "what is my gut telling me right now?"

Wow great photography all the images are amazing..... foods looks really good and delicious and yummy thank you for sharing the recipe....

The truth is that at home the only method we use for bacon is to put it in the pan over low heat and let it cook in its own oil, stir it with a wooden palette until it is well roasted. I did not know the technique of doing it in the oven I would like to try @brian.rrr