What I've seen on the American market is basically this:

-48" side x side range.
-36" non SXS range
-30" non SXS range

-24" - 36" double wall oven, vertical

The Fagor 24" wall ovens could be mounted SXS by an installer.

What I'm interested in are either a SxS integrated wall oven, so not taking the Fagor route, or a 36" range, like the Falcons, that is available here.

I'm not current on the particulars of the appliance marketplace, so I ask, are such appliances available here and if so, who makes them?

AGA Legacy ALEG36DFX

Cooks can certainly use two full sized ovens simultaneously but for many occasions it doesn't strike me as an efficient use of oven space - heating a large oven takes more energy than heating a small oven and small dishes don't need a large oven cavity.

What strikes me as odd is the following - there is clearly more diverse oven technology in play in the European market and that fact that this diversity persists strongly suggests that there are markets that are being served, year after year. Do those needs that underpin those European markets not exist in the US/Canada? I doubt that, which means that there are needs going unfulfilled in our market.

As an expat. Brit, living in the US, I am always struck on this board by the number of people who insist they need a 30" oven, or even a 36" range oven, for one meal in a year: Thanksgiving. Europeans will look at the 364 other days of the year, and not want to waste all that fuel heating up a massive oven to cook a baked potato . . . .
We'd either serve a smaller turkey on that one day (we eat turkey at Christmas - and manage to cook it in 24" ovens successfully, with all the trimmings) or simply cut the thing up to make it fit (which I've seen recommended by New York chefs as a way to ensure the white meat isn't dry, incidentally).

I very rarely see anyone on this board worry about fuel efficiency.

Just my 2c - feel free to disagree!

In this paragraph i can add more:
" Cooks can certainly use two full sized ovens simultaneously but for many occasions it doesn't strike me as an efficient use of oven space - heating a large oven takes more energy than heating a small oven and small dishes don't need a large oven cavity."
You don't need more than a 24" oven for a huge turkey. Really!
... As Sara the brit has pointed out too.

Whenever I have pointed this out in previous years, people post to say that "the fixings" need the space ... I guess I don't cook a lot of potatoes.

I would get two side opening Fagor ovens and a $999 ikea induction cooktop. Using all the money left over in my budget, I would get my quartz countertop routered to let the induction cooktop sit flush with the surface, countersunk.

Hth

I used that Falcon stove for 5 weeks this summer, in the UK, and the 'tall' oven was intriguing - it had a rack you could use to warm plates, standing on their sides, just like in a dishwasher. Lots of different racks for different uses, easily stored in a drawer when not needed. I baked bread in both ovens, as an experiment. Equally good results in either.
While I loved having the separate grill (broiler), it was infuriatingly small though. Most UK double oven stoves have the small 'weekday' oven above the larger oven, with the broiler in the top oven, using the whole area. This one was only half the depth.
On the other hand, European broilers always seem to have the option of only heating half the broiler (they have two elements) when only a small area is needed. Again, fuel economy and environmental benefits.