Brian - as you stated both come out great. I worked as chef for many years and tell you I have never seen sliced bacon cooked on the stove top. Couple reason : 1.) As you said, cleanup. 2.) Nobody has time to stand over and watch bacon melt away 3.) Time again - how many slices can you cook on top of the stove ? You can do a pound at least in the oven.

Finally if interested, try cooking in the stove but on a rack with a tray underneath. You will get the best of both world as the bacon will be crisper as its not poaching in its own fat plus the hot air circulates underneath so it cooks from all sides. I also tell myself with it not sitting in the fat it might be slightly healthier. I'm sure its not but it is what it is.

Enjoy!