What type of kitchen hood is used for collecting steam, vapor, heat, and odors?

The correct type of kitchen hood for collecting steam, vapor, heat, and odors is the Type II hood. These hoods are specifically designed to handle the removal of non-grease-laden vapors, which commonly occur during cooking of foods that generate moisture, such as pasta or steaming vegetables. Type II hoods are effective in environments where moisture and cooking odors need to be exhausted but do not necessarily include high amounts of grease or flammable particles, making them suitable for various cooking applications.

On the other hand, Type I hoods are intended for commercial cooking applications that produce grease and require an exhaust system designed to capture and remove flammable vapors. Utility hoods typically do not provide the required level of filtration for cooking applications where moist air is a concern. Fire-rated hoods incorporate additional features for fire safety but do not specifically cater to the collection of steam and moisture. Thus, Type II hoods are correctly identified as the appropriate solution for managing those specific cooking byproducts.