Thank you so much! Your comment has already been infinitely more helpful than the 3 hours of googling I just did. ha.

I'm about to start the demo phase of my renovation, but the cooking appliances I have seems similar to yours. I'm placing a steam oven over a convection wall oven. The wall oven is 16" off the floor, with a drawer underneath, and a cabinet is over the steam oven. This should be a comfortable height for me since we are a tall family. I didn't care for the vertical spread of the tri-stacks I looked at in the stores. The lower placement of the bottom unit, whatever it was, coupled with the higher top unit was too much bending and stretching for my old bones!

The microwave will be built into the island. I thought about switching the steam oven and the microwave location, but the island countertop will be wood. I didn't want the steam venting that close to the wood top. I hope you get an appliance placement that is comfortable for you!

I am 5'4. For me, 44" off the floor (bottom of steam or speed oven with drop down door) is the absolute highest where I can reasonbly reach into an 18 inch high oven without burning myself. I just loooked at the new Wolf m oven and decided that if I get it, I prefer to have it under the counter. I was surprised to find that It is much easier to remove and insert the extendable racks from a low oven than a higher one. It is also easier to remove things from a hot oven without burning myself especially from upper racks, albeit a little less convenient to read the display.

I had originally thought I would for sure put the combi steam under a counter, but after plllog pointed out in their comment that that would mean a face full of steam with every opening I've almost totally 180'd on that idea.

I am 5'2", and I too am looking at wall ovens. I love my microwave at counter height, so think that its replacement - a combi convection steam oven - should be at the same level or slightly higher. I am really unsure about the regular sized wall oven. I am thinking that it won't be used as much as the steam which I expect to be my go-to, so perhaps I will put it under the cooktop. I am looking at the Gaggenau, so I will only have to reach as far as the rack. It's the bending down to get the door that I don't like. And then there are days that I wonder why I should bother with a second oven given we don't care about resale and don't do a lot of entertaining for large gatherings. Ugh.

smart post. 2 things came to mind: micro at upper eye level (18" above counter) because am often melting/heating stuff that needs be watched (butter, frozen cubes of stock, liquids). If I can't see it, well, let's just say disaster lurks. Second, for us it seems to be safer/easier to be reaching in and then putting hot stuff down onto the counter rather than lifting up with lower undercounter microwave placement (ours is micro/convec so I can also see how stuff is roasting or baking). Second, and this may just be me, I often finish off grilled or pan seared food in a fast oven. Like being able to go right from stove top into oven versus carrying hot pan over to wall mounted ovens away from the cooking area (setting off smoke detectors, screaming at people to get out of my way and then remembering I forgot to leave oven door open when it's a two handed pan). ymmv . . .