Enjoyed your info, P.J. There is no question in my mind that baking is the way to go with bacon. As other readers have mentioned, many of us have been baking bacon for years. Working in food service doing fine catering for large breakfast groups (200 and up), we always baked the bacon. Back then (over 60 years ago) we saved the bacon fat to use for cooking the eggs, hot potato salad, and for many other dishes. We did not know it was tough on the arteries! In that situation, we did not have time to line sheet pans, but bless those pot washers!! Another important factor in baking the bacon is shrinkage, especially in a commercial operation. Taking the time to cook at lower temperatures gives a better yield. I have long since been retired from "chefing" but this is how I do bacon at home: Lay out bacon on sheet pan covered with foil (and up the sides to eliminate any cleanup). Also best to put the shiney side up to take advantage of reflecting heat. If you have enough space leave space between strips to make removal easier and neater. Turn the oven on to 350 or even 325 if your not in a hurry. Put the pan of bacon on the middle rack even thought the oven has not heated completely (no oven splatter, no mess). When cooked to your liking, remove pan and set one side on a slight angle so the fat will run down to one side. Place bacon strips on plate or other vehicle lined with paper towels or a rack. Pour the fat into a container and store in your freezer to reuse or toss with the weekly trash. Toss the foil and put your pan away clean. Enjoy your breakfast! Thank for all your good work!

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