It would probably be more accurate to refer to broiling as upside-down roasting, to borrow from Mark's article. Traditionally, roasting is supposed to be done over an open flame on a spit, not in an oven. You won't find the type of equipment necessary in most kitchens these days, home or professional. One chef at J&W said that the modern differentiation is that foods that have gone through some processing (excluding simple trimming) before being put in an oven are referred to as baked. Examples would be ham, meatloaf, pies and cakes.
Side note: Does anybody else despise roll-out broilers like I do? Unfortunately, it's all we have at work; no grill. :(
gbhunter, this is what one of the beasties looks like; it's the piece of equipment on the far left with an oven both above and beneath. Click to enlarge.