Type I hoods are necessary for cooking appliances that produce which of the following?

Type I hoods are specifically designed to manage the byproducts of cooking that produce grease and smoke. These hoods are critical in commercial kitchens where cooking activities generate significant quantities of grease-laden vapors, which can pose fire hazards and contribute to the buildup of combustible materials in the kitchen. The design of Type I hoods includes features such as fire suppression systems and ventilation mechanisms that effectively capture and remove these hazardous substances from the air, ensuring both safety and compliance with local building codes.

The other options do not accurately reflect the primary function of Type I hoods. For instance, steam and vapor might be produced during cooking but do not necessarily require a Type I hood; instead, they may be managed by a Type II hood or other ventilation systems designed specifically for non-grease vapors. Similarly, heat and steam are byproducts of many cooking processes but do not inherently involve the grease and smoke that Type I hoods are built to counter. Lastly, gas and liquids may enter into various aspects of cooking processes but do not directly correlate with the grease and smoke soot that necessitate the use of Type I hoods.