I can't believe no one has suggested it. Just crack one open and see how much carbonation you have. For me, because I have a good idea of what I am doing but am no expert, I usually crack one open after about 3 days after bottling. If it seems uncarbed, I open one at 7 days. Then at 14. Then at 21 days. Then I decide what I'm going to do with it- age it, give it away, refrigerate, etc. And the beer will improve over the next few weeks/months regardless of style (some styles will improve for years).
As for Yooper Chick's advice... well she's sort of an HBT icon.
But I respectfully disagree. Even with a reasonably long secondary, unless you are adding a LOT of hot water, I doubt you'll be killing of more yeast than you find in a pint or two of water. In a tiny batch, that may be problematic, but in a 5 gallon batch, I really don't think it matters.... unless, of course, we're talking about a very long secondary/clearing time or an exceptionally highly flocculating yeast. I would consider both of those situations to be exceptions to the rule. I say to Yooper: Don't be afraid of throwing hot sugar water into the bottling bucket unless your yeast is "special" or you forgot about the brew for a really long time (not just secondaried it, but actually
forgot about it). That's just my lesser fraction of a nickel though....
So my answer to the original question is, open one up and tell us how it is!!!! (and also read John Palmer's book. It was the third book I ever read and I learned a lot from it). For what it's worth, I've brewed about 6 batches, but I've read more books than that so I speak more from the experience of experts than from my own (though my suggestion to yoop is mostly my own opinion based upon calculating how much of the wort remains above 90 degrees as you add the wort). Learning is fun. Cheers!