I am surviving with just one combi steam oven in the kitchen, no full size oven, no warming drawer, but there is an occasionally used microwave. So my vote would be for a combi oven, an oven, and a warming drawer. If you go with large warming drawer, with planning, there should be quite a lot of space to keep cooked food warm. Combi oven can hold quite a decent amount of food, particularly in steaming mode where all the shelves can be filled with food.

Comparing steaming with stove top, it is far more convenience to steam a large portion in the combi oven. Being able to control steaming temperature at lower than boiling point really benefits delicate food such as fish, shell fish, and other seafood. A steamed whole fish ~2lb, is a weekly dish, and it is easier to cook it along with some other vegetables in the combi oven in one go. For very small portion steaming (such as blanching greens before stir frying, or two boiled/steamed eggs), however, I would still opt for induction with a pot and a basket, or a pressure cooker, because it is much faster and more energy efficient.

Regenerate/Reheat function alone is a big selling point. Left over food reheats much better in a combi be it full steam reheat, or convection steam reheat depending of the dish of course.

We have a 30" CO and a 24" Combi-Steam (Miele). They had plenty of room for all the Thanksgiving fixins. I love the smaller oven, it pre-heats very quickly and is very easy to keep clean. We use that one 90% of the time.

This is a very subjective thing. It depends on how much YOU are cooking at one time. I have a 30" and even when I had an additional 36" oven working there have been times I could use another oven. It also depends on how much usable space you have in your ovens. Check how your pans would fit. There are 30" ovens that will hold a full baking sheet and those that really only hold a half sheet. I think the Wolf only holds a half sheet. Check the depth as well.

Another factor might be how many different temperatures do you need? You might consider a big countertop oven. I had a great one once that could be used outside in the summer as well.

We have dual 30" convection ovens and use them both considerably more than I initially imagined. Even when only one is needed for baking/roasting I'm often using the second as a warmer of for proofing - certainly more capacity than a single drawer. I also will run four pizza stones (two each oven) or bake four breads at a time so I often leverage the capacity of both ovens. This is something I hadn't figured from the outset of kitchen design but grew into... well, because I could. Then of course, holidays and large gatherings - the two ovens are cranking. I also have a VAH with dual heat lamps and fold-down wire racks (over glass tile) so warming is covered from a few different sources without the need (or expense) of a stand-alone drawer. Drawers and steam ovens have their advantages, but it's a matter of how you want to juggle your space and budget against your cooking needs.

Thanks everyone. I'm still on the fence but meaning towards two 30 inch ovens and maybe getting a combi steam/microwave/convection oven in place of the microwave drawer...