Using existing thermodynamic data, the thermodynamic stabilities of urea inclusion compounds with three different alkane guests (decane, dodecane, and hexadecane) have been determined. In all cases the inclusion compounds are found to be thermodynamically stable with respect to their component species up to their melting points. From the present analysis, the solid-solid phase transitions are found to play only a minor role in stabilization, and the thermodynamic stability is found to be predominantly enthalpically driven. At a given temperature, the stability increases in the order urea:decane < urea:dodecane < urea:hexadecane. The present analysis shows that above the melting point of the guest species the inclusion compounds become much less stable because of the competition of the liquid guest. This destabilization eventually leads to incongruent melting.Key words: urea inclusion compounds, thermodynamic stability.