Earlier quoted context omitted.
Grilling is _under_ a hot surface. Like broiling. But when you broil you use a different pan. Or something. Now if you want a really weird distinction: baking and roasting. Same appliance, much more similar temperatures than you might think, often only subtly different prep. You might think, no, you "bake" things that rise or are transformed by the process, like dough. But you might also "bake" potatoes and fish. Or…
> Grilling is _under_ a hot surface. Absolutely not. Grilling is on top of a hot surface, often underneath the open atmosphere. The sky is not a hot surface.
You mean grilling of the kind that is also done _outdoors_ there. Heating on wire above fire.
Like the Aussies we call it "barbecuing". They do it all the time; here it is understandably done very infrequently, and is generally known to reliably summon rain.
In a British kitchen, certainly domestically, what is called "grilling" does involve cooking on a wire grill, but invariably under a radiating heat element positioned above the food. In, like, 100% of cases.
With my gas cooker it's a separate (eye level) set of gas jets. In an electric cooker it's either a specific element mounted on the roof of the smaller top oven, or it's a use of only one of the two or more elements in that oven. But the grill is always above.
If we cook food in its own juices on an heated flat surface indoors, that would be a "griddle" or a "hot plate" -- that's what the commercial burger cooking machinery is called.
Essentially nobody has that equipment inside their homes; safety standards would tend not to allow it.
This is one of those things that shows that no nation owns the meaning of a word.