I have double wall ovens and a 36 inch induction cooktop and I love this configuration. I don't always have all 5 hobs going, but I sure do appreciate it when I do! LIke this week, when I'm cooking for Thanksgiving. As to induction, I have a Miele and I'm in love with it, but I've rarely heard of anyone who doesn't like what they've chosen, so pick the one that has the features you're looking for and you should be fine. Some folks like an edge, others don't. Mine has a very thin edge that does NOT collect crud but does protect the edge of the glass, which I like. Some of the Bosch units look very nice, and if I was shopping today, i'd take a closer look at them. I wanted turn off timers on each burner, and at the time I was buying, Miele was one of the few choices. Now, many brands have this feature, which I use frequently. I chose Electrolux wave touch ovens. I have found them to be reliable and to work very well, and after rebate they were within my price range. The sensor probe is great, I use it frequently. They generally get good reviews here. I love the pull out ball bearing racks--they're just wonderful. As to shopping, I did my research, made a first and second choice for each item, then laid in wait for the best prices and rebates to come along over about a year and a half period. One day i was just browsing through a sale room and lo and behold, there was a discontinued Miele dishwasher for half off--my first choice machine! I did really well on pretty much everything but the cook top--that never went on sale, but I didn't really expect it to, and I didn't even care. :-) Induction is wonderful, you're going to love it. Best of luck to you, Cj

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.

There are three things: 1) Whether your kitchen can support a wall oven 2) Whether it makes the most functional sense 3) Aesthetics. We can't answer 1) without info on your kitchen, but let's assume you have space for it (meaning you are not making your kitchen less functional by taking away counterspace with a wall oven). 2) Wall ovens only make functional sense if they are close to the stove and you feel like you have ergonomic issues with the height of a regular range's oven. If the oven is a walk from the stovetop, or if it's a drop-door style and installed too high, it is less functional. French door ovens even the playing field a bit here, but there aren't that many on the market. 3) Aesthetics is all personal preference. I prefer the look of a nice range. I do not think the heat output of an oven is anything that should sway this decision. Yes, mine put out heat - the floor gets pretty warm from them - but unless you don't have air conditioning I don't see this as being a huge problem. It's been in the 90s here and I still used my ovens for pizza over the weekend. Didn't think twice about it. Ranges also put out heat - usually from the back vent. I don't think it's appreciably less, you just feel it in different places. If it were my kitchen, I would get the GE Cafe induction range with a double oven. I feel meh about my wall ovens and honestly would prefer a range. Unless you are ONLY baking or ONLY using the stovetop, separating them doesn't make much sense to me. I do a lot of stove-to-oven cooking and having to move between my wall oven and rangetop is annoying. Plus I like having the rangetop to put things when they come out of the oven...now I usually have to use trivets. Obviously personal decision, but the range is more functional IMO.

You could also combine the 15" Jenn-Air JIE4115GS Induction Wok with a Jenn-Air 24", 30" or 36" compatible induction cooktop.