I never understand why people want a wall oven under a counter or why they get a cooktop instaed of a range it saves money to go with a range and IMO the whole point of wall ovens is the fact you can have them at a more comfortable height. Why not do a range with one oven and then a cabinet with the other wall oven and the MW built in makes a lot more sense to me. BTW cooking appliances in an island is always a bad idea unless you can vent properly through the ceiling and roof.

How about a Cafe CHS950P2MS1 6.7 cu. ft. Slide-In Double Oven Induction Range?

In my view, myself having two wall ovens that have a (relatively ineffective) ceiling vent over them separate from the cooktop and its hood, having the ovens where their opening-door effluent can be more easily captured by the cooktop hood has merit. One might want to use an overly wide hood to cover both ovens. The argument against bending over is valid, so the extreme trade-off is between bending over with possibly adequate oven plume capture versus easier access at the wall without adequate oven plume capture.

There is a middle option, as described above by Patricia Colwell; in that configuration, use the range oven for greasy cooking, and the wall oven for non-greasy cooking -- who wants to capture and contain apple pie odor?