Bacon ranks among the nation's most beloved breakfast staples, cherished for its satisfying crunch and deep, smoky taste. Whether piled into a sandwich or served as part of a full fry-up, preferences vary wildly — some like it well done and crispy, others prefer it soft and pink. There's no shortage of ways to cook it, either, with each method delivering subtly different results in terms of flavour, texture and ease.
The Hob Method
I recently put two popular cooking methods head-to-head — the air fryer versus the hob — to see which came out on top. I opted for streaky bacon throughout, as it's my preferred cut and I like mine good and crispy.
First up was the hob method, cooking the bacon in a frying pan with a splash of oil. It took a fair amount of time, but the end result was undeniably tasty. The bacon crisped up beautifully, developing a rich flavour and a gorgeous golden colour. That said, it demanded constant attention — regularly turning the rashers and carefully managing the heat to avoid burning.
The whole process took around 10 minutes to achieve the level of crispiness I was after, and I enjoyed it both in a Caesar salad and as part of a full English breakfast.
The Air Fryer Method
Next, I gave the air fryer a go. This time, I skipped the oil entirely — bacon has more than enough natural fat, and sticking wasn't a concern. The air fryer produced crispy, flavoursome bacon in a fraction of the time, and I found the whole experience far more straightforward with considerably less mess and no need to hover over the cooker. The only effort required was a single flip midway through.
The Verdict
Overall, both techniques produced lovely bacon, but I actually favoured the air fryer. I was genuinely impressed by how swift and straightforward it was, while still delivering crispy, mouth-watering bacon. I had it in some homemade bread, and I reckon that's become my preferred way of cooking the meat now.
