I have always cooked my bacon in a skillet as well. My wife cooks bacon in the oven. I resisted this practice for years as I like futzing around with bacon in a skillet.
One day she sprinkled an lightly rubbed cracked pepper on it and baked it. We made BLT's and it was excellent. A really nice touch to a sandwich that was nearly perfect to begin with. The peppery bite really made an improvement to an already perfect sandwich.
I could have never pulled that off in a skillet and am now thinking of another flavor that may be good. I have a hard time as in my family, bacon in itself is a perfect food, the bacon group. Also, I do not think I could throw out bacon that did not work out. I would feel obligated to eat it because it is bacon still.
I have an idea that using a smoked bacon and sprinkling crushed chamomile on it near the end of cooking. I 'think' the apple smell of the chamomile may be a nice touch. I also want to try cumin on bacon for quesadilla but again to chicken to try.
Anyway hate to run off on a tangent but that's my 2 cents on baking bacon. I love it. It's always perfect and evenly cooked.
What if the the Hokey Pokey IS what it is all about?