Range vs. Rangetop + Wall Ovens

I’m currently stuck trying to finalize my kitchen layout and could really use some outside perspective. I’m torn between a standard 48-inch duel-fuel range or doing a 48-inch rangetop in the kitchen with two electric wall ovens located in my scullery.

The interesting thing is that the rangetop and wall oven combo is actually looking to be about $1,500 to $3,000 cheaper than the full range for the brands I’m looking at. I’m specifically eyeing French door or side-swing ovens from brands like BlueStar, Thermador, and GE Monogram. I love the look and ease of the French doors, though I’m a little nervous about Monogram’s reliability compared to the others. For the rangetop, I’m considering Wolf, Thermador, BlueStar, and Miele.

I’ve pretty much decided on a 6-burner setup without a built-in griddle since I’d rather just buy a griddle accessory and have the extra burners when I need them. I’m also skipping the built-in microwave entirely and just planning to put a small countertop one in the pantry since I rarely use it.

One thing I’m really interested in is the steam feature found in some of these ovens. I think it would be great for reheating food and baking bread, so that's a factor.

My main hesitation with a traditional range is the ergonomics. Most of the time it’s just me and my kids, but I’m trying to plan for 20 or 30 years down the road. I feel like having ovens at chest height in the scullery will be a lot easier on my back as I get older compared to bending over a low range.

Also, if anyone has thoughts on the reliability of the Monogram French door ovens versus BlueStar or Thermador, I’d love to hear them. And lastly, if anyone has a recommendation for a blower/vent hood system -- something that is often overlooked, please let me know.