I have spent countless hours reading the myriads of super helpful discussion threads on kitchen venting. Particularly posts by Kaseki and Opaone. I have learned a lot but am still overwhelmed by our small-kitchen overhaul in an older log home located in extreme winter climate that currently has no MUA outside of opening a window.

Setting -

Small, older, log home located in Alaska, in area with large snow load and long cold winters. Semi-open great-room with kitchen alcove open to great-room, vaulted ceiling in all of great-room but drops to 8' for kitchen alcove. Wood burning stove in great-room. Kitchen area 10x11 with generous attached pantry that will not have a door after remodel. Attic space above kitchen, good size heated crawl space that is part of the house envelope. Current range is pretty low power and vented straight up through attic and roof with only 4" venting (will need to be enlarged for new stove and vent). Definitely does not capture a fraction of effluent.

Situation -

Currently no make up air except tied in to on demand system furnace that provides hot water as well as heat for forced air. House is somewhat drafty being log, albeit chinked, windows are wooden and there are many. When wood stove going, and also cooking, we definitely have negative pressure and no additional MUA in great room living area except windows.

In new kitchen we will be installing a 30" BlueStar RNB gas range. Our "naturally ventilated" home is not going to provide the necessary MUA.

We do not want to penetrate the logs so considering going through crawl space or attic.

Questions-

Can make up air come through these spaces (crawl space or attic) rather than the walls? The air would be from the outside but come through the enclosed area...

How much maintenance does a mechanized MUA system typically require, hence it should be fairly accessible?

Does the amount of air coming in have to exactly match the amount vented out? Can the MUA system benefit the wood burning stove as well? We have not yet selected a vent and that may be another discussion thread.

Best place for MUA to enter - within the lower ceiling kitchen area or can it come in some where in the great room which is vaulted?

Surprisingly there does not seem to be much expertise regarding the importance of specific make up air in kitchen settings in our residential construction community. Hence we are feeling a bit on our own.

Thank you ahead to any input or wisdom shared.