I love serrano chilis because they're not too hot and stay crisp after cooking. Jalapenos can be either to mild or too hot. I can't tell which is which when buying. I love the taste piquin chilis give to food. They're not hot but difficult to find in the market. I'm not sure I like the taste habaneros give to food and they really are too hot.
My question is: just where do ancho, pasillo, and others fit in? How do they compare with serrano, for example? Are they hotter? Do they stay crisp when cooked? What kind of taste do they impart?