Yeah, at work we use the oven, 350 for about 20 minutes seems to do the trick, and we put it on a rack so that the rendered fat drips down onto the sheet trays, which we then top up our deep fryers with.
Just for fun, if anyone wants to really make bacon, it's quite simple, just mix up 3 parts salt with 2 parts brown sugar by weight, dredge a piece of pork belly in the mix until it's evenly coated, and cure it in a ziplock bag in the fridge for 7 days, turning it every other day. Smoke it at 230 (I like apple or hickory, but any fruit wood works) or so until it hits 150 in the center, cool it, slice it, and you're done. I do hundreds of pounds a week at work, sometimes we add black pepper or maple syrup, and at home I use a very small amount of sodium nitrite to set the color and give it a 'hammy' flavor, but that's not strictly necessary.
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“The totally convinced and the totally stupid have too much in common for the resemblance to be accidental.”
-- Robert Anton Wilson