From my experience with pouring full boils into the fermenter, it seems to be all the aeration I need. To give you a time frame, I'll brew in the late afternoon/early evening, pitched, and wake up the next morning to see the krausen already firing up nicely.
So I'll be sticking with this approach until it stops working for me.
Back Room Brewing
Primaries: Polish Ale v2.0, Air, Air
Secondaries: Air, Air
Bottled: St. Paul Porter, Waldo Lake Amber, Pumpkin Pi, "Dubbel Play" Ale, Big Honkin Stout, Polish Ale
On Deck: "Beyond the Pale" Ale, Patersbier, NB Innkeeper Ale, SN Tumbler Clone, Dry Irish Stout