Grilling was maybe a poor choice of words on my behalf, but I maintain that my two-stick method creates a rudimentary 'grill' and thus qualifies the sandwich as 'grilled cheese'. Toasted cheese might be more apt. If there is a thing you can call a grill and some heat, you can call it grilling.
Besides, what I made I made with
culinary art, thus transcending the need for qualification in language. It was delicious.
And as for heat, as Harry said, heat radiates, then rises. In fact, heat doesn't even rise, but hot fluids/gasses do.
For the sake of a quick explanation on terminology, trust me when I say hotter gasses/liquids have a lower density than colder liquids/gasses of the same type. Thinking on that, and the 100 Km or so of cold air pushing down from all around you, it should be easy to see that 'heat rising' is actually more like oil mechanically separating from water than any heat flow.
Also, tin foil is cheating unless it is for potatoes.
P.S. No Darryl, not if you are skilled at what you do.
P.P.S. Picture of me looking smug in a hat with my brothers:
P.P.P.S It amuses me that I wrote a paragraph being picky about wordings involving physics concepts in a discussion that was spurred on by my use of an ambiguous cooking term.