I dunno, I kinda like my bacon curly, with a little variation between the crispy bits and the juicy bits. Curls hold a little more grease, too. If there's a spot that's sticking up and needs more browning, I just use the tongs or whatever to push it down for a few seconds. If one end of a strip is done and the other has a ways to go, I just flip the done end on top of the other.
I'm in the cook it in the oven (rack, foil, parchment.....used them all, they all work!) The key thing is to strain the fat through some paper towels and save for further use (potatoes, tortillas, pie crust, eggs, etc, etc, etc, etc, etc.)
I do have a lodge bacon press (pic above in previous post) that my kids got me......don't really use it.....unless I need to smash some burgers.