1) Yes, you'll still rack, probably several times depending on how long you want to age it. If it's still fermenting I'd keep it in primary for a while longer, I normally wait to rack until I'm sure it's pretty much done and then I add some potassium metabisulfite and potassium sorbate to stabilize and preserve it while it ages.
2) I've heard kits wines are meant for quick wine, I've never made one but it always seems like rushing it to me. As far as I'm concerned a good wine needs a few months aging, but again I've never made a kit wine. I keep my wines and meads around 7 months before bottling, but normally I'm tweeking something in them and letting the flavors mix.
3) Before bottling you want to ensure fermentation is done, the yeast is gone, and you have something stabilizing it.
4) If you choose to make a quick wine, then ya I guess degas it, but if you let it sit for a few months i wouldn't worry about it.
Any oak in the recipe?