Yes, I have to admit the different varieties do have differing qualities for cooking.
We grew Maris Piper too, but found Desirée to be the best all-rounder for our type of soil (very light and well-drained) and rainfall (usually sparse!)

Husband has just cooked a delicious-smelling snack for us both to eat in front of the TV. He's used his rice cooker, and above the rice has steamed potato wedges and lumps of some weirdly-shaped thing called a squash (!), drained them and added butter (of course) and salt-and-pepper.

I've just been served with a bowl of this, a fork and a paper napkin.
His portion is of course swamped in Fiery Horror sauce.
The cats are already theatrically coughing and sneezing.

He's growing two gigantic Scotch Bonnets plants in our utility room. They're about six feet tall and there's a sinister number of fruits on them already. Scotch bonnet chillies are so fiery they could provoke a heart attack. Hmmm...he knows I have Life Insurance.... :(