How do you cook thick cut bacon without burning it?

I use a cast iron pan, put in the bacon, cover with water and boil it until the water is gone, then flip the bacon. It turns out every time, perfectly browned all over and no raw bubbles and overdone parts. Sometimes I add more water, just keep an eye on it. You will be surprised.

I put slices on a pan and place them on the bottom rack of my toaster oven and cook (and turn) them at 400 degrees for about 7 minutes or until they look done. It's easy to dispose of the grease and there's no mess.

I line a cookie sheet with parchment paper. I put cookie cooler on top of paper. I use parchment to prevent splattering. Turn oven to 400 degrees. I bake for 20 minutes and then start checking for crispness.

I fill a large rimmed baking sheet with 1/4" of water. I then place a wire rack on the baking sheet. The water shouldn't touch the wire rack. Bake at 425° for 25 minutes or so. The water prevents the grease from spattering my oven. We like our bacon with crisp edges with a bit chewy center. The steam created by the water helps control the texture, too.

Slowly

If you need to cook on the stovetop, cook over medium low heat and flip often.

I like the oven method also. I put a wire rack over the rimmed baking sheet and line the sheet with foil. When its just 2 of us, I have good luck in the microwave. I use high quality paper towels (viva) and put the bacon between several layers of it on a plate. I microwave on high for 2 min and check it. I rearrange the bacon and microwave another 2. Then, I use small time increments til I get whAt I want.

Place on rimmed baking sheet, convection bake at 350-375F, depending on how quickly you want it done. Check it around 10 minutes, flip with tongs, bake another 5-10 minutes for crispness/doneness to your liking. Can just bake if no convection feature.