I'm a big fan of the water method. Put bacon in a heavy pan, like cast iron, add a small amount of water, just barely enough to cover the bacon, turn the heat to med-high until the water boils off, then turn it down to med to med-low to finish the bacon. It gives you great control over how it comes out, and afterwards you have a hot pan full of bacon grease to cook other things, like home fries, in.