I use an electric skillet and a cast iron bacon press (it has a pig on it lol). I turn it on and throw in one layer of raw bacon, put the press on it, and turn the skillet to 350 (modifying as needed based on cooking speed). I'd kind of like to get a full-on grill press, but I am not a fan of perfectly flat bacon. True, it is important for bacon to be thoroughly well done, and if it's just on a sandwich the flatness is not as much of a problem. But I find the bacon press ensures cooking without fully eliminating the gentle undulations that make bacon so satisfying to the eye as well as the palette. One thing I might try some time, should I feel the urge to do extra cleaning afterward, is BROILING bacon. I'm sure it would pop grease everywhere in my oven, and there'd be no frying eggs afterward, but I'm curious as to how well it would cook. Does anybody know how to do peppered bacon? I find it tasty, but I can't get the pepper to stick, no matter when I put it on the bacon. Please advise!