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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