I'm still in the simpler-is-better camp. Mix-stir or straining and splashing seems fine with me.
And I'm happy with the results I get.
Just got back from a neighborhood party where 10 couples drained my 5 gallon keg of extra pale ale in under 4 hours.
You will never kill yeast with air, but you can with excess O2.
On that basis alone, aerating the wort makes more sense than oxygenating the wort.
Ask yourself, how much O2 are you putting into your wort--on the homebrewer level, you aren't even measuring it beyond liters per minute flow rate, if that. It is just a big abracadabra unless you have personal experience or data to back it up.