That is a terrible assumption to make. Regular lacquer for example does poorly under temperatures commonly encountered when preparing food and it’s basically a mix of solvents.

The solvents evaporate when the lacquer cures, right? A lacquered spatula or spoon could leach some plasticizers when heated up. But who on earth would go to the trouble of spray lacquering a spatula? It doesn't seem like a real concern. Wooden spoons from IKEA aren't gonna poison you!

It's not a terrible assumption - it's a requirement to sell a wood finish in the US/Europe.

Under temperature, sure, they differ a bunch. But in terms of food prep, no, they are all non-toxic and edible once cured.

Flexner's "Understanding Wood Finishing" has a section about "the myth of food safety" that pretty directly states that food safety isn't a serious concern for fully cured finishes.