Oven supply air through the cellar ceiling

Hello everyone,

we are currently planning the supply air for the wood stove.
We would like to lead it through the basement and then directly pass it underneath the stove into the ground floor.

We are interested to know if others have taken this approach or if it is more common to go directly through the chimney or an opening in the exterior wall of the "living area".

Does anyone know if the supply air pipe needs to be insulated at the breakthrough of the ground floor ceiling? In other words, should we plan a 100mm opening for a 100mm pipe or maybe a bit larger?

Best regards

must be more because of insulation and condensation and thermal bridge.

we have a double-shell chimney. it is great. the supply air is then preheated, the stub below to the stove does not get cold, no thermal bridge, no core drilling, no fuss.

Our oven supply air goes through the basement. Insulated pipe (DN100 or 150, I would have to check) goes vertically through the floor by the oven into the heating basement. There, under the ceiling to the basement wall, from there diagonally upwards into the external wall.

Best regards
Harald