Cold crashing (also known as lagering) improves any beer. I personally like to coldcrash beers to 32 f for at least a week in my primary, then transfer to keg and keep at same temp until I serve them(sometimes its only after a day or two unfortunately)
The only difference between an ale and a lager is the fermentation temp. Ales are 65-68, lagers are like 48-52.
After fermentation is almost done, both improve from a diateyl rest(increasing temp for last 20% of fermentation to maximize attenuation and allow the yeast to eat all the byproducts and clean up the beer) then coldcrashing to the colder the better without freezing and the longer the better up til like say 6 months.
I only keg, i dont bottle condition. I have a friend that bottle conditions and he swears by using secondaries. To each their own i guess.