In general, aluminum is much more conductive than steel but aluminum pans are typically much thicker than steel pans (for structural and manufacturing reasons) and so, the heat transfer properties work out to be very similar. Deck ovens have 2 heat transfer methods that need to be pointed out. The bottom of the pan cooks by conduction because it sits directly on the deck. The sides and top cook by radiant heat (IR heat) and therefore the ability to absorb heat will be based on whether the pan is dark or light.
For DS a dark pan will give better crust and color on the sides than a bright colored pan. In a deck oven, the only way to reduce or control the heat on the bottom of the pan is to add some air space or insulator of some type like a screen. This is a way to vary the top/sides to bottom heat ratio in a deck oven.
That said, I cannot be sure of the mentioned aluminized steel pans. This type of metal can not be anodized because the aluminum coating is extremely thin on the steel and would dissolve in the process, but the pan appears dark in the photo like a hard anodized aluminum pan. The two descriptions are conflicting so I can not comment on their pans. If a magnet sticks to these pans, they are steel.
Again, the real difference is that the pans from LloydPans do not need to be pre-seasoned.
I hope this helps.