The whole shaking method kind of frightens me. By shaking your wort and splashing it about you run the risk of introducing microbes that you killed during the boil. With the aquarium pump you are essentially introducing the same O2 as with shaking, and therefore adding the same microbes. If you choose to go with the pump method I strongly recommend using a hepafilter.
By using a mash paddle or spoon you add just one more variable for contamination of the wort. My preferred method which I use each brew day is to use a can of O2 with a sterile line which feeds into a hepafilter and the other end coming off the back end of the filter is attached to a carbonating stone. This ensures pure O2 is getting into your wort, and you can infuse the wort for yeast attenuation. As with all aeration methods, you run the risk of over oxygenating the wort, so caution should used with all methods. On a side note, the shaking method is very inconstant, and you never know how much dissolved O2 is getting into the wort. For me this is a huge problem, for constancy is something I strive for with each batch.
. on tap: homemade sarsaparilla and easy virtue blonde. primary: heffewitzen, blow your top steam. conditioning: fruity monk Belgian wit