The induction part -- the cooktop -- will generate some internal heat that has to be removed, but it is a small fraction of that which goes into the pans for cooking. The oven part is not induction (at least I wouldn't expect it to be for various reasons), but gas or electric. So when the oven is used, it is just as thermally active as any other range's oven. Most modern ovens use electronic controls, and these need to be kept cool. My Wolf wall ovens, for example, pull air in under the electronics and expel it below the lower oven. A range might pull in air somewhere and expel it from the back, where it will rise and perhaps be removed by operating the hood.

I should have said that I'm wondering if the Bosch vents an inordinate amount of heat. That one reviewer could have had a problem unit, or others just don't notice it.