Yes, bacon cooks very well in an air fryer. It renders fat away from the meat as it goes, which is why it crisps up faster than in a skillet.
Bacon in a skillet means standing over spitting grease and flipping strips one at a time. The air fryer basket lets fat drip away through the holes while hot air works both sides at once.
The main skill here isn't cooking bacon, it's matching the time to the thickness so it doesn't go from chewy to burnt in the span of a minute.
Lay strips flat in a single layer, slightly overlapping is fine but stacking is not. Check at the low end of the time range the first time you try a new brand, since thickness varies a lot between packages.
Bacon releases a lot of fat fast, and it pools in the drawer beneath the basket. Add a couple tablespoons of water to that drawer before starting to reduce smoking, and empty it between batches if you're cooking more than one round.
Pat strips dry with a paper towel first if they're heavily packed in liquid; it helps them crisp instead of steam.
Air-fried bacon comes out crisp with a fraction of the stovetop cleanup, mainly because the grease drains away instead of pooling around the meat. Watch it closely in the last two minutes, since that's when it goes from done to burnt.
Not strictly, but a 2-3 minute preheat gets more even results, especially with thick cut bacon that needs steady heat from the start to render properly.
Grease dripping onto a hot, dry drawer burns and smokes. Adding a splash of water to the drawer before cooking, and cleaning it between batches, usually solves it.
Only if it fits in a single layer without overlap. Most air fryer baskets handle 4-6 regular strips per batch, so a full package usually needs two rounds.
Somewhat, since excess fat drips away through the basket instead of the bacon sitting in it. The bacon itself has the same calories either way.