I’ve done bacon in pans, ovens and toaster ovens, all with similar results, but each has its advantages and disadvantages.
Of the three, the pan was the fastest for small batches, but you have spatter to worry about.
The toaster oven- which also uses convection- did mid-sized batches to perfection without spatter, but slogged down for large batches. About 9 minutes at 400degF, as I recall, and I get 6 pieces of bacony goodness. But if I’m doing a 1lb pack, it starts getting tedious.
Anything over a pound of bacon, and I really want to use my oven.
