The concept of kinetic vs thermodynamic control of a reaction is often taught in the context of the enolisation of e.g. 1-methylcyclohexanone as induced by a base. The story goes that at low temperatures (-78°C), the rate of the sterically more hindered thermodynamic enolisation does not compete with the faster kinetic product but that at higher temperatures when an equilibrium is possible, the thermodynamically more stable tetrasubstituted enol is formed. I set out to see if this result can be modelled.