[quote=@FernStone]
British bacon burns less fast than american stuff, at least - cause I think they're different parts, and american tends to be thinner xD
[/quote]

American bacon tends to be what we'd call streaky, it's much fattier than back bacon (or Canadian bacon). Back bacon tends to be quite thick cut as well, with heavy fat, albeit only at the edge and base of the rasher, so it takes a bit more heat and time to get it just perfectly crispy. At least for me XD