Yes, they exist at, for example Appliances Connection, ranging from $5000 to nearly $11,000 on that site. However, 30" ranges are the sweet spot for induction and all ranges. It's the market for which the largest appliance manufacturers compete ferociously on performance, features, and price; leaving the 36"-and-larger range market to others.

While they exist, you get better cooking performance from a 36” cooktop and wall ovens. It has to do with electrical capacity and breaker size. You get better ergonomics too.

Please show me an induction oven. I see ranges, etc but only with induction cooktops and traditional convection or electric ovens...! Thanks, NaturalTV

Yes, "induction oven" is a concept that lives somewhere between completely impractical and totally imaginary. Ovens are boxes that produce radiant heat. Induction's efficiency lies in its ability to directly heat a cooking pan, without heating the cooking surface or the surrounding air. And in order to do this well, the cooking vessel needs to be very close to the induction element. A cooktop.

I suppose it could be possible to create an induction oven by lining an oven floor and ceiling with induction elements topped with steel plates. The elements would heat the steel, the steel would heat the air in the oven cavity. But keeping the induction elements properly cooled would be a real challenge. Fun imaginary engineering problem to solve. Seriously doubt you could come up with something that would be anywhere near as efficient or cost-effective as a regular electric or gas oven.

@mcarroll16 I‘m looking for an induction stove… connected to an oven (range) not an induction oven.

@NaturalTV no ones talking about an induction oven. Induction stove.

Sorry Em, I was replying to NaturalTV, not to you. Your question was already answered by others.

Zojirushi makes a rice cooker where the bowl is heated by induction. In principle, such a system could be scaled up to oven size, but this would not provide any benefit that I can see. I think Zojirushi makes use of the greater temperature control precision and quicker response from the inductively heated thin rice cooker bowl used. I have one, but must note that millions of Japanese have survived using non-induction rice cookers, following on from historical hearths and iron pots.

The bigger issue with "induction" ranges is that one now has the complexity and cost of the cooktop entangled with that of the oven so combined reliability is reduced and cost of replacement is increased. There could also be a reliability degradation in the induction portion due to added thermal stress from oven heat.