I'm siding with the "healthy/voluminous starter/pitch > need for extensive aeration" camp.
From personal experience: I've had a 1.120 impy stout ferment anaerated to 1.021 with US-05 without breaking a sweat. Pitched an activated sachet plus the relatively fresh cake (not even a starter) of a previous batch of lower SG beer.
To me, this indicates that, on the homebrew level, aeration is less important that most of us believe. Healthy yeast, now there's something which cannot be overestimated.