Here are my approved methods for cooking bacon.
1. In a Skillet - If you can, use a cast-iron skillet, but really any skillet will do. You also need a set of tongs/chopsticks to help grasp the hot slices and flip them. Set the skillet over medium or medium-low heat - bacon cooks best when you go low and slow. Don't crowd the slices, don't oil the pan and DO NOT pour off the bacon grease during cooking. When small white foamy bubbles foam around the slices and pool on top, that side is basically done.
Lay the cooked pieces on a paper towel to drain while you cook the rest of the package. You should pour off the bacon fat between batches...pour off, not throw away.
Remember: do not over crowd the slices. Bake for 20-25 minutes (depending on your oven) and then lay the bacon on paper towels to drain and firm up. Bacon pros familiar with bacon lattice or adding brown sugar for candied bacon should always do so when entertaining.
3. In the Microwave - HA! Just kidding. Only an asshole would do this.
4. In the Deep Fryer - Kill yourself.
Tip #2: Bacon always comes off the heat less crispy than they appear. Once they have been sitting out and the grease has been wicked away...they will get more crispy.
Tip #3: If you thought candied bacon was advanced...sprinkling grated garlic on top of bacon takes it to the next level. Candied Garlic Bacon = Rowdy.
Now that that is off my chest...time for a scotch. Enjoy!