People here are fond of citing Brulosophy experiments, and this is one I'd love them (or another reliable beer experimenter) to repeat.
Before I go on:
Shaken vs Nothing
Shaken vs Pure O2
Nothing vs Pure O2
IMHO they screwed up the first two. In the first one they admit they screwed up, and in the second one they use a beer with an OG of 1.053, and most of the info I've read implies that the higher the OG (I believe the "magic number" is 1.070 minimum OG), the more you'll notice the difference in aeration in the final product.
From this, though, I have decided that an aeration system that doesn't involve pure O2 should be sufficient to aerate most any beer I'll brew. YMMV, to each their own, and any other cliché along those lines. While I don't take their experiments as gospel I do believe they are worth reading and that I can learn from them.
To me, each of these three experiments seems to validate each other, aeration with pure oxygen is most likely overkill. I interpret this as meaning that shaking can be enough (or just giving it a lot of time might be enough). So the wort aeration system that I bought, which doesn't use pure oxygen but probably dissolves more oxygen than shaking, is probably sufficient for high-gravity brews. I have also heard that further aeration (beyond what most brewers probably do around the time they pitch yeast) can be performed until krausen starts to subside. Not sure how much truth there is to that, though.
I think Brulosophy actually has an account here, so on the off chance that they're reading, or if anyone else who blogs/vlogs their brewing experiments, how about brewing a high volume of a high gravity doppelbock, splitting it into four, and have a Nothing vs Shaken vs Aeration System (not using pure oxygen) vs Aeration System (w/ pure oxygen) throw-down?