What is the best temperature and method to cook bacon in a grill pan? Weekend mornings is always a breakfast feast in our house. When it comes to the bacon it's a war zone in the kitchen with hot fat drops shooting everywhere, and sometimes I get hit.

The texture of the bacon is never the same from soft to crispy, probably because I play with the heat so much that its never consistent. I am only doing that because I am trying to eliminate the hot fat drops. 

I use a cast iron grill pan to cook the bacon on medium heat (most of the time) on a gas stove. I do preheat the pan, and use about 3 teaspoons of olive oil per 300g of bacon.

I presume I am missing a trick here or my heat is wrong. SO: What is the best temperature and method too cook bacon in a grill pan?

Please help me bring back the peace to my kitchen. :)
I use two methods for bacon, depending on how much I am trying to make: 


For small batches, I use a cast iron pan. I place the bacon on the pan cold, and cook over medium heat, turning and swapping strips around as necessary to cook evenly. I find it easier to control sticking with the cold pan over a preheated one. I do not add oil because there is so much fat in the bacon already. 
For large batches, I prefer the oven where you can cook more at once. I place the bacon in a single layer on a large pan(s), and cook at 300F for approximately 30 minutes. 


I find people can be very particular in their bacon preferences for fatty, crispy, and degrees in between. This may change your cooking time substantially.