Low OG wort < 1.060 is very forgiving of technique.
Minimal aeration is all that is needed.
Higher OG wort > 1.060 is less forgiving of technique.
Then factor in the yeast type.
1056 is very forgiving of technique.
Belgian yeasts in high gravity wort are less forgiving.
The answer relates to OG and yeast type.
I follow the advice from the big book - Handbook of Brewing, Priest & Stewart.
They recommend O2 1ppm per degree Plato.
I use in-line O2 into the conical fermentor.
Easy technique with big beers and large volumes.