''Broiled'' and ''Grilled''?!
Answers:
when something is broiled it is heated on a pan or tray from an overhead heat source
when something is grilled it is heated from below on a grate
Broiling - Very high, nearly-direct heat applied at close proximity, usually for very short amounts of time. Best for searing the outside of an item, while minimally cooking the interior, or adding color, or melting cheese on an otherwise cooked dish. Some items like fish/seafood are light enough density that the inside will cook within the short amount of time it's under the broiler while the outside browns/sears.
Equipment: Broiler setting, or broiling rack on your oven (depending on which it is equipped with); any oven/broiler-safe flat pan should be acceptable.
Grilling - Low, moderate, or high heat, indirectly radiating up from a heat source, whether charcoal, wood embers, or gas-powered flame. Heat can be adjusted more easily than with broiling for slower cooking times.
Equipment: Depends on your preference. I prefer charcoal, because the process is as much a part of the way I cook as the finished product. There are people and scenarios where gas grilling is preferred because it's quicker to get started, and easier to adjust.
Basically, both are the same.