Now there is bacon, bacon, and BACON!
My own preference, very hard to find, is British or Irish Bacon (even though most comes from Denmark). Comes from the opposite side of the porker and is actually like a very thin porkloin with just a hint of fat around the edge. Consequently, you often have to add a little PAM or butter to the pan. The one great English contribution to culinary delight is a Bacon-Butty, IMHO.
Otherwise, I like slab bacon that I can cut myself extra thick. If a big group, I put it in a baking pan in a cold oven and hit the temp for 425. About the time my oven reaches that temp, the bacon is just about done.
Giants supermarket near me has some really good thick sliced bacon that is often buy 1 get 1 free. It’s actually very good. Better than the more well known brands and very lean.
If I pan-fry smaller amounts, I do it at very low heat, turning often. Folks in this house like a wide variety of "texture" from almost raw to extra-crispy. They just have to hope I don’t nibble too much as I"m cooking.
I’m intrigued by the flour/cornstarch ideas. Never tried it, but I definitely will. That’s why you gotta love this board!