Does the method of cooking have a significant effect?
Whether I use the frying pan, griddle, or electric grill - I can never reproduce the Sunday morning fry-ups of my childhood. They were cooked on a tin or aluminium plate under a fierce gas grill. The bacon would not only be crisp - but the rind would "pop" to double its volume. Very crisp with a texture like a Crunchie bar.
There would be unsmoked bacon - possibly sausage or black pudding too. A runny yoke egg. Then grated "yellow" or "white" cheese which melted into a colourful pool against the juice of the tinned plum tomatoes. Possibly a spoonful of Heinz beans. No sauce in our house - even though pals ate "The Perishers" style ketchup sandwiches.
If it wasn't Sunday then there was a slice of fried white bread. On Sunday we would go to the Potteries oatcake*** shop round the corner while the breakfast was being cooked. The griddle range was set up in someone's front room and open for a very limited number of hours in the week.
The oatcakes had to be eaten warm as finger food - wrapped round a portion of fry-up with the grease running down your fingers. The trick was to load it just short of the point where the sharp bacon would otherwise rupture the thin oatcake and cause it to start disintegrating.
A sophisticated addition in later years were sliced button mushrooms. My sister won a bet of 1/- from our father for daring to eat those.
***Potteries oatcakes are like a thin pancake or a crêpe - but made with fine oatmeal and yeast.