Microwave Oven With Convection And Grill

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What exactly is 'grilling'?

I'm sorry, I know this might sound a bit stupid, but I have yet to find a normal answer on the internet. I am a foreign student in the UK trying to make her diet healthier by grilling instead of frying (every package seems to suggest it)...I have read that the UK term 'grilling' is the equivalent of US 'broiling'...now, I have heard of both but am a bit confused as for months, I have thought that this grilling actually means grilling stuff on a BBQ grill with coal...but it seems as if it's a section of the oven (again sorry, I realise how stupid this sounds)...I have a Panasonic Dimension Premier 4 microwave/convection/grill combo (at least I think so)...how can I grill stuff inside of it? Do I just put the food on the rack and cook it normally? Wouldn't that be baking? I once tried 'grilling' bacon by putting it on a baking sheet on the top rack of the oven but it stuck to the paper and got very messy. I ended up throwing it away...so what exactly qualifies as grilling? (in the UK)

Scientifically speaking, grilling utilizes all three methods of heat transfer; convection, conduction and radiance.
Convection: The food is exposed to heat that is swirling around within the closed cooking compartment which is caused by air currents inside the box containing the heat source and the food. In a grill pan (a cast iron skillet with ridges in the bottom) further convection is created in the spaces between the ridges and underneath the food.
Conduction: The food is further exposed to heat that is conducted directly from the grill (or the grill pan, or in the case of pan broiling, the surface of the skillet) upon which the food is resting.
Radiance: The food is cooked even more by the heat that is radiated directly from the heat source (flame, charcoal or heating element) into the food.In the case of a barbecue grill that radiant heat comes from the bottom, in a broiler the heat is radiated from the top.
Broiling is the same as grilling, only upside down, because the heat source is on top of the food instead of underneath. Broiling also creates all three methods of heat transfer.
Conversely, pan frying creates only conduction, braising creates conduction and convection (in a sealed, wet environment), baking creates mainly convection with a little conduction, spit roasting creates radiance and a little convection, etc.
The bacon you baked was just that, baked, not grilled. (Try cooking it in the oven on a cooling rack placed inside a baking sheet to let the grease drip away from the bacon.)