Best way to expand stove / range capacity?

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I run a retreat centre kitchen. It's basically a large "gourmet" home kitchen, originally built as a BnB. We have a so-so propane gas range and oven combo. 30" household, mid-tier model w 4 burners, decently large oven though it is very slow (never figured out why). We often need more cooking capacity and can't expand the range. I'd like the ability to do the following on our backroom stainless steel counter, e.g. some sort of plug-in electric appliance:

  1. Braises / slow cooker recipes, up to 20qts / 50 ppl
  2. Bone broth (12 to 36 hr simmer), same qty's — bonus if the water can be held at an ideal simmer with minimal evaporation
  3. Turkey! This is less important as only 3 x / year

1 + 2 would be priority. Previously we had 18 qt roaster ovens that did all 3 (no longer a viable option). And a smaller slow cooker for smaller portions (6 or 8 qt, e.g. over night oats), which I also need to replace. Wondering if there's a better equipment combo to give us the back-counter cooking performance we need.

I'm considering a 10" or 12" induction burner (or would a simple cast iron hot plate be better?), and replacing the small slow cooker as is. Issues with this:

  1. Can't set a temperature (simmer) that will be consistent with evaporation, may not be safe to leave over night?
  2. Pots will still evaporate a lot (could weight the lid or get a pressure cooker pot to put on the burner?
  3. Height to width ratio would be challenging for some braises, and turkey

Other suggestions?!

thanks!

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