Ever since I read J. Kenji López-Alt's book "The Food Lab" I now cook the majority of my bacon in the oven, like in your photo. While I live alone, I'll often prepare bacon on the weekends to enjoy during the entire upcoming week, and that works best. Sometimes I'll go for the microwave (usually if I have an extra piece that doesn't fit on the tray!). I then save all the bacon grease and cook with it when it makes sense.
You can always use a splatter guard when cooking it on the stove top :)