I'd love to hear which direction you went and whether you are happy with the result. We are in a similar boat:

1) induction cooktop on island + 24" combi steam on wall + 27/30" convection oven under counter and a microwave oven tucked into a cupboard (for popcorn)

2) slide in induction range on island + combi steam on wall + microwave

Wondering about the benefits of placing the microwave and combi steam near each other and where we will eat and the larger oven near or underneath the cooktop in the Cooking/Baking area vs. having one oven stack that is 4-5 feet from the cooktop.

Thank you,

Well, the kitchen isn't in yet (cabinets still in the shop) but we went with a 36" gas range, separate 30" electric oven in the island and microwave drawer in the island as well. We ended up totally eliminating the steam oven in the end because I was nervous to pull the trigger on an appliance that no one in my personal life has ever used before.

I always have had a double oven, so when we had the kitchen remodeled, I didn't want to lose that option. However, the second side oven was always too small to cook much more than potatoes or small side dishes. When we remodeled last year, we went with a cooktop with a single oven underneath, but then under another counter we went with the Thermador Steam/Convection oven. We love this steam/convection oven! I can't say enough about it. We never liked using a microwave, so we didn't have one installed because the steam reheat is so much better. The convection mode works great as well. It was one of the best decisions of our remodel.

Great to hear. Because the 24" Wolf convection oven is apparently big enough for a Costco pizza (which we have way more than turkey), we decided on the Wolf convection for our "big" oven and the Wolf combi-steam oven and a $100 microwave under the counter for popcorn. We think the combi-steam will get a lot of use. We hope the regular convection one does, too. Thank you.