A kitchenette is a cooking area in motel and hotel rooms, small apartments, college dormitories, or office buildings. It usually consists of a small refrigerator, a microwave oven or hotplate, and, less frequently, a sink. New York City Building Code defines a kitchenette as a kitchen of less than 7.4 m2 (80 ft2) of floor space.

The term was coined by Andrew J. Kerwin in the pages of The New Yorker magazine. He used the diminutive -ette to indicate a small kitchen.


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