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JStew: You can call it an unfair advantage if you want, but I worked in the restaurant business for a good portion of my adult life before radio. Even during radio when I was just a wee part-timer. In restaurants, you definitely would generally never have the time of the space to cook bacon anywhere but the oven. At home, I ve tried cooking bacon in all manner of pans on the stove top, but because I ve always found the oven to be faster, cleaner, and made time for me to do other things simultaneously.
Here s my trick. Preheat to 425 degrees. Cover your pan completely in foil, even over the edges. Layout the bacon and cook for 10-12 minutes (depending on thickness) and then drain the fat. I save it in a can by the stove for future uses. Pop it back in for 3-5 more minutes, and done! Use these same tricks for convection ovens or air fryers as well. And when you re done, roll up the foil, and chuck it in the recycling bin! No mess! ....

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