Yes, a separate raised wall oven is more ergonomic, especially for those with back problems or even just the normal aging issues. But, it's a luxury that you pay for in lost space and a lot of extra money.

Do you have a large enough kitchen (and budget) to be able to lose 30" of counter space and to add several thousand to the cabinet budget? With a range, you keep that 30" of counter space, and you don't need to buy kitchen cabinets to house the oven and another for the cooktop. That's two extra cabinets, which does add 2-3K to the cabinet budget. More if you are in an above builder grade line.

Viking does have an induction range, and the controls are at the front. I know nothing about this range, and I hate my older AG Viking... but anyway it does exist.

I recommend the wall oven if you can spare the space.

I have a basic Kenmore Elite wall oven, as well as a Wolf 36" DF range. Whenever possible, and especially when broiling and dealing with bending over and maneuvering things under the high heat, I use the Kenmore. It's so much easier and more pleasant to have the oven at the perfect height.

I use the Wolf oven only as a secondary, or when baking--since the Wolf produces better results for more precise tasks like baking)--but I far prefer the wall oven.

Good luck!!

If you broil like I broil, you might want a range so that the range hood can capture all the smoke. :)

You can put a wall oven under a cooktop so that you can get your "really high-end" appliances in about the same spot as a range.