Great questions. My answers:
1) Strike water ratio just simply does not matter all that much in the big scheme. 1.3 qt/lb is an old number from years ago that didn’t end up being as important as we originally thought. Nowadays, people mash at all different ratios and can make great beer with any of them. Personally I aim for about 1.5-1.75 qt/lb these days, the reasons being that it makes a mash that is more fluid and holds heat better. But you can do whatever you like. Play around with it and see what you prefer.
2) Yes, aim for about 10 to 12 degrees F higher than you want to hit, unless you preheat your mash tun. That’s extra work and I’ve never done it. Aim high and you’ll be fine.
3) Mashout is unnecessary in a homebrew setting. Sparging isn’t a bad idea, use water at 190-195 F for a batch sparge, or 170 F water for a fly sparge. But if just trying to bring up the temperature to kill enzymes? That’s what a mashout really is, and you don’t need to mash out, because you’ll be able to bring the wort up to a boil pretty fast anyway, and the enzymes will be killed off soon enough. Wasted effort, unless you were really talking about sparging. I sparge for efficiency and consistency but even that is optional.
4) Your option. Pick your own sparge method. Either way works fine, although batch sparging requires infinitely less equipment and effort.
Cheers, good luck, and enjoy the process!