Hire a GC well versed in kitchen remodels. Because it will take cabinet knowledge as well as electrical knowledge to do this correctly. You start with the specs of each model you are interested in to see if their clearances are compatible. It's not that difficult, but it's no place for someone who's a novice to begin. Or, perhaps you are a candidate for a slide in range, not a cooktop and wall oven. There are plenty of 30" slide in ranges that won't pose many logistical problems at all. Then you can add a plug in countertop induction burner for those very few times that a 30" surface doesn't provide enough elements for all of your dishes.

MLS99 is right -- all brands have different specs. We have a Windcrest cooktop with Fisher & Paykel wall oven below. Love it!

@aspen75, I have that same griddle that I use on mine. I understand and experience what you are saying and it is a bit of a disappointment. However, it has never hindered my cooking abilities on it. I mainly use my griddle for fish, shrimp, or pancakes (DH sometimes uses it for squash and zucchini) and because the heat ends up dispersing throughout the griddle, I never have issues with the food I cook. Sometimes I might have to move my fish or shrimp around as it cooks, but it still cooks. I'm still very pleased with my Wolf and so glad I went with it over gas, which we had before and which definitely had far worse hotspots. I have not tried a cast iron griddle on mine because I like the ease of cleaning the one I do have. Plus, I have a Blackstone on my patio just off my kitchen and I use it a ton in the spring, summer, and fall when I truly need a griddle ;)

Also keep in mind that you are introducing a source of heat under the induction cooktop. Heat and electronics do not play well together. It is possible that you may shorten the life of the cooktop if you are not careful about the choice you make. This is probably why manufacturers insist upon using like products in this configuration. They may have ways to expel the heat with their own equipment. If I were designing something like this venting would be a priority in my remodel. It would probably involve small fans that had access to cool air to introduce into the cavity for the cooktop and possibly one to expel the warmer air. Preferably outside, however outside the cavity into the kitchen area is preferable than trying to cool with hot air. I believe keeping the electronics cool is key to a long useful life for appliances. Especially ones that produce heat.