Yes, we have circled back to Divided By A Common Language. In the US we’d use grill to refer to a heat from the bottom outside an oven device, whether it be charcoal, gas or electric, outdoor or indoor.
It actually doesn’t look quite the same to me, but then again, I may be getting myself even more confused by the different uses of language in this area. The grills in some ovens in the UK (by no means all) look a bit feeble compared with those hefty-looking broiler things in the States. Our grills cook pretty gently, really (not that I’ve got one). Those US things look fierce! 
Cocktail sausages wrapped in bacon to me.
Don’t recall coming across ‘broil’ other than in ‘broiler chicken’, but I had to look that up (DrPhil - you do not want to know)
Our grill is part of a ‘top oven’ on the cooker, smaller element than in Nano’s picture but plenty big enough for sputtering flames and smoke detectors going off.
From what I know, pig-in-a-blanket is a hot dog or sausage baked in a bread-like wrapper. Not experienced them personally, but you see them at the bigger fairs. (When we had fairs.) No bacon involved.
Around here, the upper element in the oven is always the broiler, used to apply direct heat to food. The lower element is for baking, applying indirect heat.
Okay, so it seems pretty evident that what at least some of you Right Ponders are calling a grill is what we Left Ponders call a broiler. We would never, EVER call a broiler a grill; that is something else entirely and has its own set of variations.
Here is the basic Stateside concept of a grill:
In the US, especially the North, we will often erroneously call it a barbecue, but technically barbecue is a process, not an object, and technically you cannot barbecue in the true sense on such a grill, but even knowing better, nevertheless we’ll often say, “Let’s barbecue some chicken,” when we actually mean to grill them; it’s a vernacular that you’d be far less likely to hear in the South. Just because you throw some BBQ sauce on it doesn’t make it barbecue; it’s still grilled.
You have charcoal grills (as above), gas grills, electric grills, big grills, little grills, simple grills, insanely over-engineered grills, and these are all usually outdoor items; but there are also even stovetop “grills” that emulate the grilling process:
The common thread to what constitutes a grill is above all the grilling rack, or in stovetop grills, the emulation of such a rack.
That’s a hot plate! 
Nope. A hotplate wouldn’t have the raised lines. We often use the words “rack” and “grill” interchangeably, too, depending on context.
They’re supposed to be. As I said, broiling is a relatively fast process.
Yes a grill is a metal surface with scallops or ridges or made of heavy wire, heat is underneath; ideally charcoal heat or a live gas flame. Grilling should produce lines on the food, grill marks. A Griddle is a flat, smooth metal cooking surface. A broiler applies intense heat from the top, a few inches from the food.
A hot plate is an electric appliance you plug in and use to cook in your seedy efficiency apartment or room in a no-tell motel
edit: double post
This is a hot plate:
When I grill it has to be charcoal every time. It’s less convenient than gas, but nothing beats charcoal for flavor.
That is indeed the classic, sad image.
Well, FWIW, my stove is an old, creaky, small, and evidently cut-rate one, and judging by appearances I wouldn’t be surprised if it was around 25 - 30 years old, and maybe even more. And it’s still cranking along very well. Normally I would expect a broiler to be a standard feature in any oven, so given its age, I was dumbfounded to see that this one had none. Any Yank would be tempted to accuse the landlord of parsimony.
It’s so true. Once you’ve discovered the considerable merits of a broiler, even if you don’t use it much, it becomes an essential that is notable for its absence. It’s a bit irritating not to have one; if my oven had a broiler I definitely would put it to a fair amount of use.
Unfortunately for you, if your stove is in the 25-30 year old range it just might last forever. About 15 years ago, give or take, “high tech” electronics and computerized gizmos designed on the cutting edge have taken 2 of my stoves down. Two of my oven’s computerized touch screen thermostat controls died and were deemed too expensive to fix. While one burner on the 3rd range just refused to turn off. It was one of those safety featured, push in then turn electronic ignition knobs.
I am very handy with most things, but couldn’t get the darn thing to shut down with anything I tried. I put a large pot of water on the stove to keep from burning my house down while going at it with various tools. I eventually gave up and called the fire department since I felt less than confident moving the hot stove out from the wall to turn off the gas on my own. They also attempted to turn it off with their toolbox of tricks to no success.
Again, the repair estimate was close to the price of a new stove. So I guess the current life expectancy of a stove is 5 years.
My latest trick when purchasing an appliance it to ask a repair person at a busy repair service, “What’s the brand name you service the least?” Which here in the past two years led me to LG. Fingers crossed
I expect as much. I figure it’ll be replaced when the oven door falls off, and that doesn’t appear to be on the horizon, either.
And that’s why, even with my kvetching, I’m fine with what I’ve got. I’m no Luddite, but I can’t see how computerizing a stove is an improvement; it’s just a stove, fercryinoutloud, not a bloody spaceship. Trading simple knobs for an obscure learning curve and fragility is not the way forward.
Which only reinforces my argument against over-engineering these things. People call planned obsolescence “just business”, but I believe unnaturally forcing the market is a bad road in the bigger economic picture; it clearly holds customer loyalty and confidence to be of little value, which is short-sighted; and it only contributes to waste, which is irresponsible.
That’s a good tactic. I agree that LG tends to be a good, reliable brand; on recommendation I too got myself a couple of LG appliances, and so far they’ve been holding up quite well.
I always understood pigs-in-blankets to be sausages wrapped in pancakes …
Wha???
Are they all stoves over there? I think I would use ‘gas stove’ but ‘electric cooker’, though I hadn’t thought about it before.
I have a wood-burning stove, and a cooker, which is an Aga.
I have a wood-burning stove, and a cooker, which is an Aga.
If it was an unqualified ‘stove’ I would go by context but default to the thing you warm the house with - though we have cooked on our wood burner. Aga seem to use both ‘cooker’ and ‘range’ for their cookers.