Abstract Low polydispersity PNIPAM–PEG–PNIPAM triblock copolymers with PEG blocks of 1–6 kDa and PNIPAM chains of 5–30 kDa were synthesized and their thermogelation behavior in aqueous solution as a function of their composition and block length was investigated for the first time. DSC, dynamic rheometry and the tube inverting method were employed to characterize the gelation process at various polymer concentrations, and their results were compared. The thermogelation process depended mainly on the length of both PNIPAM and PEG blocks. Both association and aggregation temperatures of the PNIPAM chains decreased with the MW of PNIPAM and increased with the length of the PEG block. The amplitude of these effects depended on the molecular weights of the blocks forming the copolymer as a consequence of the partial mixing of PNIPAM and PEG chains during the association/aggregation process, while the overall hydrophilicity of the entire copolymer played only a minor role. The length of the PEG block proved also to be the most important factor for the preparation of a stable gel in 20 wt.% solutions, while the hydrophilic groups/hydrophobic groups ratio had no importance.