Generally speaking, there are three basic ways to transfer heat: conduction, convection, and radiation. Conduction means that when heat is transferred through the contact of one object with another hot object, this is the heat conduction when cooking on the stove.
Convection is a type of heat transfer through the surrounding fluid, liquid or gas, or physical movement. Radiation can transfer heat energy from one surface to another light wave, such as radio waves, microwaves, etc. Any object with a temperature above absolute zero emits infrared radiation, and this energy is released from heated containers and heated food itself.
When cooking food in the oven, the main source of cooking heat is convection. The hot air from the oven transfers heat to the food being cooked. Glossy surfaces do not affect convection, but they do affect radiation. A glossy surface reflects more waves than a matte surface. The bright side of the foil reflects more radiation than the matte side, which can better capture incident waves, but it should not affect convection.
Consider grilling food. When wrapping food on aluminum foil for food packaging for baking, whether it is glossy or upward, there is not much difference in heating effect.