Cast-iron skillet. Low heat at first to render some fat out, then raise the tempeature to make the bacon more crispy.

My favorite way to cook bacon is to fry it in a cast iron skillet over just-less-than-medium heat. I only get good, thick-sliced bacon from a real butcher (ALL meat should be procured only from a real butcher), and I turn it frequently - about once every couple of minutes at first, then more frequently as it approaches the fully cooked crispiness I love. This frequent turning prevents burning, which can happen in the blink of an eye. Also, since there are hot and cool spots, I rotate the strips (meaning that if they're lined up 1,2,3,4, I'll move the fourth piece to where the first one was, the first to where the second one was, etc, and do this with every other turn).

The microwave is a good backup option, but it just doesn't achieve that same crispiness.

When I want to cook bacon in bulk, I lay it out on cookie sheets in the oven.

I usually toss it in for about 7 minutes a side, then flip, at 425F - but it depends on your oven, keep an eye on it and pull it when it looks good to you.

You can also broil bacon, though be warned: mistakes can be truly disastrous.

Well i have a grill that you just plug in and turn to 350 degree's. I usually put it on that, or you could also get a small pan and put it on the stove.