Experience and testing suggest you won't get the same result. Most likely, the side and bottom will not brown properly. If that's an issue, the aluminum may be a problem. It may also throw your time off. Goodwill stores often have used steel and glass baking pans very cheap.
But shared experience also suggests that results depend a lot on the particular recipe, and some will do just fine. I'd try to run the first couple thourgh in tin pans and see how they do, checking by some means other than time for doneness, temperature probe or toothpick.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen