Can a pan "cook too fast"?
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.