If you have a RIMS with direct heat, you won't need to stir it. I did say average homebrewer.
Stovetop BIAB with something to keep the bag off the bottom should work sufficiently well. I'd say that's a little more average than a RIMS
Just make sure you can take the temp of the mash at the bottom, else it'll be much hotter down there, even if you stir and you'll denature enzymes. When I was doing my first brews in a bag, I couldn't figure out why all my beers were stopping at 1.020. It was frustrating, then realized, it's probably because it's hotter down on the bottom, under the "false bottom" where stirring wouldn't necessarily move as much of that wort around.