Great question — answering as the UphillTech team:
For metal pans, lining them won't significantly affect the cooking time -- the reason they cook differently is because of how much radiant heat they reflect. (dark absorbs, light reflects). For a glass pan, however, I would think that if you use aluminum foil, or something light and reflective, that it could make it cook more like a light metal pan, as the issue in the glass pan is that it allows almost all of the radiant heat through without reflecting it. I've never tested it, though.
Full answer by Joe: https://cooking.stackexchange.com/a/7123 (CC BY-SA 2.5).
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