Technically, bread cooked on the stove is not considered toast in the traditional sense. Toasting typically refers to the process of browning bread by exposing it to dry heat, usually by using a toaster or a toaster oven. The dry heat causes the Maillard reaction, which is a chemical reaction between amino acids and reducing sugars in the bread, resulting in the browning and the characteristic toasted flavor.
When you cook bread on a stove, it can be referred to as "pan-fried bread" or "fried bread." It's a different cooking method that involves using a frying pan and often involves adding butter or oil to the pan. The end result might be somewhat similar in appearance to toast, with a crispy and browned exterior, but the taste and texture can be different from traditional toast.
So, while both toast and bread cooked on the stove involve browning the bread, they are technically different cooking methods with slight variations in flavor and texture.