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After being an actual "professional" bacon-cooker for 6 years of my life and having cooked a veritable galaxy of bacon for unruly mobs of drunken patrons, I can say with a degree of occupational wisdom that microwaved bacon is far superior to any bacon cooked in a pan, on the grill, or even on the skillet or griddle. That includes WITH weights. Prove me wrong.

After being an actual "professional" bacon-cooker for 6 years of my life and having cooked a veritable galaxy of bacon for unruly mobs of drunken patrons, I can say with a degree of occupational wisdom that microwaved bacon is far superior to any bacon cooked in a pan, on the grill, or even on the skillet or griddle. That includes WITH weights. Prove me wrong.

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[–] • 0 pt

I beg to differ. Nothing crisps every cubic millimeter on the slice to the exact crispiness-levels desired quite like a microwave (or an MW™, as it will be referred to from now on). You have to pour grease off halfway through, but it's worth it to obtain that true golden crispiness and a consistent texture throughout. MW™s are by far the best route to go, bacon wise.

[–] • 0 pt

Nothing crisps every cubic millimeter on the slice to the exact crispiness-levels desired

If you can't achieve that with an oven, then you're doing it wrong.

Also, I only use microwave to warm up liquid food.

Anything else is grilled, pan-fried or steamed.

[–] • 0 pt

I can achieve it. But a MW™ does it so much faster, not to mention you can add layers upon layers in a MW™. I often cook up to 12 pieces at a time in under 8 minutes. Perfect Crispiness!

[–] • 0 pt

Sure, then let your bacon sit for 5 minutes and watch it becoming stone hard from H2O deprivation. Now imagine that in your stomach.