I start off with bacon that is not cured, meaning it does not have added nitrate or nitrite.
Then, as Terry O, I microwave it on a microwave rack made for the purpose. That's for convenience, but temp control is harder. Also, you can cook only 1/2 lb at a time.
Cooking meat above 300 F makes carcinogens even in non-cured meat. I'd be interested to know if anybody has studied carcinogen formation while cooking bacon at different temperatures.
I prefer turkey bacon sold by Whole Foods, where none of the deli or smoked meat is cured. It keeps well once cooked in the fridge in a paper towel in a plastic bag.
To reheat, microwave in 30" bursts until you get the right doneness. As I understand it, you make carcinogens in the microwave also, because it's just a matter of temperature.
Comments or suggestions welcome.