You would probably be better off with a single large flat pan that covered both burners. Buy a full size 6" deep restaurant pan. I have seen people do it with a cheap aluminum lasagna pan but I wouldnt recommend it. THe fla pan provides more surface area for the boil. THat is what I did for my first year only I used a turkey frier. But propane is expensive.
Here is a rig I used for a few years. Some cinder blocks, a hotel pan and some old pieces of stove.
I then built a barrel evap last year and am using it again this year. I have about $100 into it and most of that is the firebrick. It will evaporate about to 4 gals an hour so it is still a long day boiling. I think the most I can handle with this is about 20-25 taps.