Experiences on these "new fangled" silicone baking pans?

I had a few of them that a friend gave me...they sat in my cabinets unused so I sold em in a rummage sale. I just never thought to use them...

Well when silicone baking pans came out I already had a full compliment of metal and glass baking dishes. I just can't see any reason to get rid of what I have since they work just fine. I do have a sil-pat which I really like. If someone out there is using silicone baking pans though I'd like to know if you think there is a difference.

I bought a couple and still haven't used them - too used to my old stuff I guess.
A friend of mine has them and complains that the foods really don't come out they way they are supposed to. So who knows????????

It is my gut instinct that tells me they are not all they are cracked up to be. Seems to me that baked items would have a hard-time keeping their shape these things look floppy and as if they'd be a headache to get stuff in the "pan" to be steady enough to avoid spilling it before you got it into the oven. So I figure you would have to open the oven door place the "pan" in the oven then fill it up with batter or whatever. And alot of your heat would escape.