depends on a couple of things. i have a little experience in distillation
as well as my pharma background, so heres about how it is:
a standard stovetop element is between 1200 and 1800 watts. heat transfer into the liquid isnt perfect, and so youre going to lose a big chunk of energy to the environment without heating your food - say 30% ish. now, with a submersed element rated at 1800 watts (commonly used in low end water heaters, and sometimes as the element in a home distillation apparatus) youre talking about collecting around 400g of pure ethanol in about an hour. a standard bottle of wine has about 11% alcohol, theres 700ml of it, so logically, you have 77g or so of total ethanol, which is about 20% of what the stovetop element would likely vaporise in an hour. if we take away 30% to adjust for our energy loss, we get about 280g ethanol removal per hour, meaning that you could, in theory, get rid of all that alcohol in as little as 15 minutes on a large cooktop.
so it depends on how long you cooked it for, and how long it was hot (sitting on the counter or whatever).
other things that will affect whats happening (in my very very very rough model) are things like solutes in the solution (eg salt) which will make the ethanol vaporise a lot faster, ambient temperature, a lid on the cooking vessel...that sort of thing.
bottom line is that you can bank on the vast majority of the ethanol being gone if you added the wine early or midway through cooking
omg, i just dislocated my elbow patting myself on the back for being such a genius, im going to go do my mel gibson lethal weapon trick, brb
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