Don, suggestions - I wish I could give you some sort of facts, but heat rating is one of those individual things.
I think of peppers that seem to have no heat to me as 0 on the scale. I agree with everything else you wrote on your scale. You also need to factor in how those peppers are used. Cooked peppers can lose the heat factor. Eating them fresh off of plant is a different story depending on where they were grown, and at what time of the year. My avatar picture is of Tabasco peppers rated at 50,000 Scoville units, but that rating is wishy-washy at best. Early in the season - you can eat them like potato chips. Let them go through a Texas summer, and they are so hot that you could use them to remove grease off of a Chevy 350 engine.
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