Heating aioli as part of cooking or not
It's generally presented in a small bowl or container at the table. I've tried using it for cooking, but not with great success. It just separates...
While it can make an emergency substitute for raw garlic or garlic powder in cooking I guess, I'd not call it a satisfactory alternative for either.

Generally in Spain I've seen it served mostly as a dip or spread with bread or toast (though it can also be used at the table like you'd use garlic butter, but again it separates rapidly when heated so is less than ideal).