When I cooked in an Army dining facility (feeding about 300-400 for breakfast every day), I could never get my compadres to understand that cooking bacon in a squarehead (large, 2' x 2' x 8" cast aluminum pan) on top of the stove is the quickest and least painful approach.
Panning up 25 - 35 pans of bacon was a pain in the ass -- done up the night before, of course.
Just drop that stuff in the squarehead, crank up the heat, and stir it every 5 minutes or so. Within 20 minutes, you've got 3 inches of bacon grease which in and of itself cooks the bacon. It finishes in a hurry after that.
Saves time and hassle, but the idjits wouldn't buy off on it. Shit, that's how it's done in the field. Bastids never cooked in the field, I guess.