Otter wrote:JZ and Doc both have said that they have added it into the fermenter. That way the yeast will eat all of the maltose first. If they have the choice of sucrose or maltose, they'll eat the sucrose first. You'll run the risk of them tiring out on the simple sugars and not touching the longer chain sugars.
If I remember right, I think one advocated adding to the boil (Jamil, though he has tried the other way. He's an anti-contamination freak though.) and the other after fermentation begins (Doc). Adding it later runs a tiny risk of contamination (at least if you don't boil it first). The idea behind adding simple sugars to the kettle is that the yeast may go for the simple sugars first, but then that will allow them to really get their numbers up before tackling the more complex sugars and increase their viability and chances for fermenting it out drier. You already stated the pros for adding it after fermentation has begun. There is a solid theory behind each, and I think as long as you have either process down they will each get you to a good end product, though they will likely end up being slightly different.
Personally, for beers with sugar that are of lower OG without the sugar (like less than 1.060 without the sugar) I'll just add it to the kettle, but if it's a really big beer I'll add it to the fermenter so that I don't stress the yeast out too much. That's just my take and your mileage will vary regardless of your personal preference.
