Me too. In fact I grow almost all my yeast now under constant aeration. I've also wondered about how much aeration the yeast get on a stirplate. Don't you have a DO meter? You should test it. Though I assume it would be hard to measure once the yeast start creating Co2.
Have been thinking about simple ways of testing this. First thing I want to do is to boil some water in the flask, cool it down and monitor the O2 increase while it is on the stir plate. But those results won’t be too meaningful since there is no consumption of O2 and also no creation of foam.
Placing the probe in an actively fermenting starter does work as well but the level of O2 that is measured doesn’t say anything about the rate at which O2 is consumed by the yeast. The O2 levels may be very low because the yeast quickly scavenges any O2 that is absorbed into the wort.
But what might be meaningful is a measurement of the O2 concentration in the head space. After all, that’s where the O2 is coming from. If that level is low the absorption rate of O2 into the wort would be low as well.
The only really good test would be an assessment of the sterol levels in the yeast. But that far exceeds my abilities for testing.