Putting bacon into the pan before turning on the heat kept grease from splattering all over my stovetop. But I ended up with a lot of grease in my pan compared to some of the other cooking methods I tried — those left less grease in the pan, but a more moist piece of bacon.
This method yielded evenly cooked bacon after around seven minutes, even though the strips weren't the best texture.
This batch was more dry, crispy, and brittle than it was meaty and crunchy. Rather than breaking apart into large bits, the bacon crumbled with each bite and fell apart instantly. While it had a melt-in-your-mouth effect, I don't think it would satisfy someone who loves crunchy bacon.