Thats pefect for cripy bacon, though different types of bacon tend to lend themselfs to different ways of cooking. For streaky bacon then cripy bacon style is great, for back bacon I prefer it non crispy.

I do however, especialy back bacon tend to cut the fat off and pop that into the pan whilst heating it up and then add the bacon, using the fat as libricant for the cooking process. Also bacon fat is tastes so nice, I know its bad but I agree with this kid: http://www.youtube.com/watch?v=2T_obaO46Bo

I've recently taken to draping the strips over the rungs of the oven rack, and letting them drip into a foil-lined sheet pan.

I can't think of a better way. I strongly prefer to let the fat drip off.