This morning we made better bacon in the oven, but I have an addendum to my previous Tip of the Day.
Be sure to use a cookie sheet or baking pan with an edge. Flat baking sheets with no edge will allow the bacon grease to spill into your oven or all over your kitchen when you go to move the pan. Commercial sheet pans have edges to contain the grease, and I forgot that little detail at home this morning. Oops!
Also, it took a little longer to cook the bacon in a home oven- about 20-25 minutes total. I think commercial convection ovens are more efficient.
Apart from the slightly longer cooking time and the nasty grease spill, the bacon came out just right: flat, barely crispy, and the perfect addition to a scrambled egg and avocado breakfast sandwich.