Do you need to make any temp or time differences if baking pan is larger than what recipe calls for?

Yes always, except for in the case of chicken. the thighs need more time than the breasts, because the breasts are lower in fat and will dry out faster.

Another answer: This varies greatly with both the type of cooking appliance and with individual ones. I assume you mean using a conventional gas or electric oven when you say baking. As these are thermostatically controlled, if they have more food in them they usually use a bit more fuel to maintain the same temperature. As most of the heat is used to warm the actual oven and the space inside it, you are not likely to notice much difference if you are baking two or three things together. Conventional wisdom when I was growing up was 'always fill the oven' as little or nothing extra was needed, so you'd have a rice pudding as well as a meat casserole. What is affected by quantity is the speed at which heat travels into the centre of a piece of meat or a casserole. Thus a whole chicken will take longer than the same weight of well spread out pieces, and a large casserole will take longer than a small one, if put cold into the oven.

This argument does not apply if the device you are cooking with has a fixed output, like a microwave oven, in which case the answer is yes, more food takes longer.