This is a question many have for very good reasons. Many matters can determine the outcome also. A food chemist is a good source of info. The alcohol will form bonds with different chemicals in the foods such as tomatoes. While technically it is still there, it has changed its characteristics. One could "reactivate" it if one drank enough warm water and had little else in your stomach.
Long cook stews, especially those with tomato product should not be a problem. Sautees with pan sauces, many flambeed, may also be ok. (can always add a concase of tomato just in case!)
Items such as risotto say to add the wine to the aromatics and reduce before adding the rice and the broth. Should also be ok for many people.
Fondue, in which the wine is not boiled or reduced, may contain enough residual product to be problematic.
Whatever you choose to do, avoid salted cooking wines...poor flavor and way too much salt. One can use stock, dry ciders, dry white grape juice etc.
But remember, wine doesn't just add flavor, it enhances foods by releasing compounds that are alcohol soluble.