Different aeration methods were actually tested scientifically. Google "Effectiveness of Various Methods of Wort Aeration." The study basically showed that rocking/shaking the wort for 2 minutes was as effective or better at aerating your wort than any other method.
Glanced at that article it seems like the experiment they conducted was using boiled and cooled water.
From my limited experience I've seen some varience based on gravity of wort.
I have the Milwaukee entry-level DO meter to do some testing – what's been getting me about 11ppm to 12ppm (which may be too high – I like the results though) is pure oxygen in the headspace of a carboy (wort at 62*F) at 2LPM for 10 seconds and then a mix-stir for 1 minute.
Works for me. Maybe could exclude the headspace O2. Atmospheric oxygen at my elevation (~5000ft) is still up around 8.2 mg/L
In case you were wondering the little red tanks of O2 run about 3.5 LPM wide open with most oxygen setups you buy (read: morebeer setup)