They would likely be useful in anesthesia production but I can't imagine eating them.
I like hot peppers but Hungarian Yellows were the end of the line for me.
I love and use habaneros frequently, but that's my limit.
I like habaneros as well, I prefer my peppers to have some flavor as well as a bit of heat.
I like habaneros too, in moderation.
The problem I had with Yellow Hungarians could have been caused by the conditions I grew them in. I lived in Lincoln, NE and had a very productive garden but it can get hot and dry there in late summer.
We made chili one afternoon and put less than 1/2 a pepper and only a few seeds in 1.5 gallons of chili. We thought we were going to die when we tasted it. I'd swear it could have peeled paint off a car and it just kept getting hotter. We gave a few peppers away but no one ever asked for more.
Maybe I should give them another try.