Can a pan "cook too fast"? This is not a product request. I was looking to replace a couple baking pans, the 9"x13"x2" that serve many uses, brownies or cakes among them. 

Even with the dimensions stated, to be clear, I'm talking about these. I don't know if there is a more specific word for them. 



One review for the product I'm likely to buy said "These pans burn everything I bake in them.... They cook too fast. Have to cut bake times in 1/2 from what recipe says and things still burn.... cakes, brownies, even granola...."

Does this even make sense? I've had to change times when I changed ovens or stovetop burners. The complaint here makes no sense to me, and I'm curious if it's something I should take seriously.
Cook's Illustrated has demonstrated that different baking sheets can cook differently.  They found that some of the sheets would cook unevenly or would even cook faster than other sheets, in the case of a double-layer one they tried.  Their results were that finish (light or dark) was not as important in determining how a sheet behaved. More important was thickness and material.  Sheets that were thin would cook faster than thicker sheets (overcooking the bottom in the time it took to cook the top) and aluminum sheets behaved better than steel sheets.