Is anyone here using these for pastries and if so, is there a noticeable difference between perforated and regular sheet pans?
Short answer: there is a positive difference. Buy one and experiment.
@jammy
I have a black steel perforated tart pan and also stainless steel perforated rings for pastry. TBH, I haven’t noticed any difference or improvement for that matter, over anodized aluminum tart pans or rings. In fact, I can’t quite grasp the fact that the perforated holes that are exposed to hot air perform any better than hot metal.
The perforated rings leave any obvious pattern of light and dark , Pierre Hermé than microplanes the edges to avoid that look. Not a job I find appealing 
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@JustCharlie and @Nannybakes Thanks, both for your input. I don’t see myself microplaning edges on tarts, but I’ll probably end up getting a sheet pan and doing some side-by-side comparisons. I’m trying to up my croissant game, and a perforated pan was a suggestion.
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There are also perforated silicon mats that are intended for rolls, etc. in lieu of a sheet pan.
It’s a small investment. Try one pan. Improving baking and cooking skills is about improving things at the margin, a base of solid technique is assumed. A baking avocation is not cheap - there are lots of pans and molds involved. Sometimes a piece of equipment helps. I’m not a gear hound by any means, fwiw.
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