Does higher quality bacon cook flatter?
I believe bacon warps when cooked largely because the different stripes (fat and meat) respond differently to being cooked - the fat doesn't contract as much. So I think that thicker bacon will tend to warp less, because it has more structure and can't curl about as easily, and often higher quality bacon is thicker. But if you got really amazing thinly sliced bacon, I can't imagine it not curling when cooked.

(Disclaimer: It's been a long while since I cooked bacon; I eat little meat and cook less, so I could be wrong.)