1.) I aerate my wort by shaking. Since I am doing 3 gallon boils, I will generally add the cooled wort to the carboy, and then shake for five minutes. Top off to 5 gallons and then shakes some more. Then pitch (and shake some more). Good aeration is essential to good fermentation, as yeast need oxygen.
2.) If you are going to chill with ice, make sure to use sanitized ice. Plain old ice from the fridge or (ick) from the 7-11 is not sanitized. Another option is to put water in a 2L bottle, freeze that, and then sanitize it and toss it into your wort. This will help the wort cool without diluting or contaminating it.
3.) Bleach is a perfectly fine sanitizer -- I think the only downside is that you have to rinse very thoroughly (with sanitized water). My sanitizer of choice is StarSan, which is no rinse -- you can go straight from the sanitizing bucket to use.